I recently stumbled upon a recipe that I hadn’t made in years. Isn’t it crazy when that happens? I mean, now that I found it, I can totally remember how much I loved it! How in the world could I have forgotten all about it?
But what I do know, is that I’ll be making a LOT more of it now that it’s back.
This is a crowd-pleaser! With the perfect combination of flavors, you’ll be passing this recipe out to whoever tries it–so you might just need to print now!
Chicken Asparagus Salad–in a Lettuce Wrap.
8 chicken breasts, baked in olive oil, salt and pepper, cooled, and cut into small pieces.
1 pound asparagus
2 peppers–I like a variety of colors.
2 Tblsp. toasted sesame seeds
Cashews to taste
Large Lettuce leaves
DRESSING (This is DELICIOUS…and a huge key to the salad-please try it!)
3/4 cup oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 Tblsp. dark sesame oil
1 Tblsp. honey
2 cloves garlic
1 tsp. fresh ginger
1/2 Tblsp. toasted sesame seeds
1/2 cup peanut butter
2 tsps. salt
1 tsp pepper
Bake chicken, and then let it cool. Cut asparagus diagonally into 3/4 inch pieces, and steam until tender. When done, throw into ice water, and drain. Combine chicken, asparagus, peppers (also cut into bite-sized pieces,) sesame seeds and cashews.
Mix dressing, (best to make ahead so that you can refrigerate it before serving.) Toss the salad with the dressing. (Start light on the dressing as the recipe is plenty for a few salads.)
**Serve with large lettuce leaves to wrap it in.
This is such a great summer salad. Your whole family will love it!
Let me know how it goes!