Asian Chicken Salad
- 4 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- zest from 1 lime
- 3 tablespoons morris kitchen ginger syrup
- 1/2 – 1 teaspoon hot chili oil
- 1/8 cup sesame seeds
- 1/2 lb baby boy choy, cut in half
- 4 green onions, thinly sliced
- 1/2 english cucumber, thinly slices
- 1 large carrot, scrubbed clean
- 5 cups mixed baby greens,washed and dried
- 3 cups shredded poached chicken
- 12 won ton wrappers, cut in half
- 1/4 cup safflower oil
- Produce
- Baby greens, mixed (5 cups)
- Carrot, large (1)
- English cucumber, thinly slices (1/2)
- Green onions (4)
- Lime, zest from (1)
- Meat
- Chicken (3 cups)
- Condiments
- Rice vinegar (2 tablespoons)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Chili oil, hot (1/2 teaspoon)
- Morris kitchen ginger syrup (3 tablespoons)
- Safflower oil (1/4 cup)
- Sesame oil (4 tablespoons)
- Sesame seeds (1/8 cup)
- Bread & Baked Goods
- Won ton wrappers (12)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Other
- 1/2 lb baby boy choy, cut in half
Preparation
Read recipe preparation on chezus.com
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Recipe Stats
Published June 6, 2012 (8 months ago).
44 people saved this recipe.
