Amber has made this for many family get-togethers, and so I finally made this for Mother’s Day for my family and they loved it. Here’s the recipe:
- Spinach leaves
- Romaine leaves (I just did spinach)
- Red onion, sliced thinly
- Crispy bacon, crumbled
- Shredded mozzarella cheese
- Berries of choice
- Can add chicken if served as main course
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
- 1 1/3 cup sugar
- 2 tsp salt
- 2 tsp dry mustard
- 2/3 cup red wine vinegar
- 3 Tb Maui or Vidalia onion, chopped (I just used a yellow onion)
- 2 cups canola oil
- 3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving. (Remember…this makes A LOT, so depending on the salad size you may want to half the recipe.)
My sister-in-law found this salad recipe and I love it! Its a great alternative to a green salad. This makes a lot, so if you are serving it as a side dish, I would suggest halving the recipe.
- 4 cups water
- 4 tsp. vegetable stock (Better than Bouillon from Costco)
- 3 cloves garlic, smashed
- 2 cup uncooked quinoa (Red from Whole Foods)
- 1 large red onion, diced
- 1 English cucumber, chopped
- 1 pint cherry/pear shaped tomatoes, halved
- 1/2 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 teaspoon salt
- 2/3 cup fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup olive oil
Bring the water, bouillon, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the onion, cucumber, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
I LOVE salads! I never knew this until I started eating salads with good dressing, not the crap you buy at stores. This is great if you want something fresh and healthy! I’m not sure why they call this “Asian” because it was more Mexican to me, other than the cashews. The dressing uses lime juice, cilantro, and oil… no sesame oil or soy sauce. And you don’t have to use rotisserie chicken, you can always cook your own and shred it.
This salad is great as is, but if you like your dressing, I recommend making a little extra. If you want more carbs, my husband Chance cooked a tortilla with cheese to put the salad in, and it tasted pretty great, too! Other people on the site suggested putting it with noodles. Either way, I will definitely make this salad again.
Asian Rotisserie Chicken Salad
- 2 cups fresh cilantro leaves and soft stems
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup vegetable oil
- Coarse salt and ground pepper
- 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
- 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
- 1 red bell pepper (ribs and seeds removed), thinly sliced
- 2 scallions, thinly sliced
- 1 large head romaine lettuce, torn into bite-size pieces
- 1/2 cup cashews
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.