Asian Chicken Salad

By mtlabor
February 10, 2010
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Author Notes: Definitely something you could whip up in minutes and devour in even less time because it's so tasty!mtlabor

Makes: 2 large salads

  • 2-3 chicken breasts, cooked and cut into strips
  • mung bean sprouts
  • 1 can pineapple chunks, drained
  • 1 carrots, grated or shredded (I did both)
  • 1 head iceberg lettuce, roughly chopped
  • pinch of sesame seeds
  • 1 tablespoon sesame oil
  • 3 tablespoons olive oil
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons soy sauce
  • pinch of ground ginger
  • pinch of brown sugar
  1. Wash all your vegetables (lettuce, carrot, and mung beans) and bring together in a large bowl. Add pineapple and chicken. Toss everything together pretty good.
  2. In a small bowl, combine the remaining ingredients to make a quick Asian dressing. You can either serve the lettuce on plates/bowls and then add dressing or toss dressing into large bowl to get everything coated pretty well. I just added it to the large bowl and combined everything.

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