Lynette's Asian Chicken Salad

This is the more upscale version of a salad I would make as an alternative to fast food for my family when the schedule was tight. Then I used a supermarket cooked chicken, a bag of salad and some pre-cut or canned ingredients. Then I used prepared Asian salad dressing, but I later developed this to replicate a local restaurant. It didn't quite replicate it, but it got me raves.

Updated at: Thu, 17 Aug 2023 04:43:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories792.3 kcal (40%)

Total Fat69 g (99%)

Carbs21.9 g (8%)

Sugars10.5 g (12%)

Protein25 g (50%)

Sodium438.6 mg (22%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the salad

2 cupsRomaine lettuce

torn into small pieces

1 cupiceberg lettuce

1 cupbaby corn

1 cupbean sprouts

½ cuproasted peanuts

15 ozcan Mandarin orange slices

drained, but reserve the light syrup

For the dressing

⅔ cupavocado oil

2 Tbspsesame oil

⅓ cuprice wine vinegar

2 tspsoy sauce

2 Tbsppeanut butter

creamy

1 Tbspcreamy horseradish

1 Tbspginger root

grated

1 tspChinese hot mustard

1 tspMandarin orange syrup

from can, or as needed for taste or texture

Instructions

Step 1

Combine all the ingredients together for the salad.

Step 2

Blend together the ingredients for the dressing. Different types of peanut butter may affect the consistency of the dressing as well as the amount of blandness it conveys against the spicier elements. The reserved liquid from the oranges may help, but you might want to adjust the balance for your taste as well.

Step 3

If making this for guests I generally leave the peanuts and the dressing on the side, since peanut allergies are so common and serious. In that case I offer Ken's Steakhouse Asian sesame as an alternative.