Toasted sesame seeds and almonds give this Oriental Chicken Salad a nutty crunch. An easy, light dinner salad that makes a complete meal!
Course: Main Dish
For the Toasted Seeds and Almonds:
For the Salad
1 1/2poundscooked chicken breastseither grilled or baked, cut into bite-size chunks
3green onions with topschopped
3ounceschow mein noodles
1headlettucecut into small pieces
4tablespoonsapple cider vinegar
1/2cuplight-tasting olive oil
In a small skillet, heat a tablespoon of oil over medium low heat. Add the almonds and sesame seeds. Allow them to lightly cook and brown, stirring them often and watching them closely so that they don't burn. Once they are golden brown, scoop them into a small bowl to cool.
Cut the cooked chicken breasts into bite-size pieces. We like using leftover grilled chicken for this recipe. You can also use a rotisserie chicken. The chicken should not be hot.
In a large bowl, add the chicken, almonds, sesame seeds, poppy seeds and green onions. Set aside.
For the dressing, add the sugar, vinegar, salt, pepper and oil to a jar and shake to mix well. Pour the dressing over the chicken mixture and refrigerate until serving.
Right before serving, mix the chicken in with the chopped lettuce and top with chow mein noodles. Serves 6.