Chicken salad
This is a really healthy recipe that is easy, quick, and yummy. It is so good could compare this to Asian you have had out.
Instructions
1. Bake chicken with salt pepper and canola oil at 400 degrees until cooked through and juices run clear. Let cool completely and shred the chicken going with the grain. You can buy a precooked roasted chicken from the store and shred it. It will not be as healthy but it will save time. Toast almonds in the oven at the same time as chicken. Be careful they will burn quickly.
2. Cut romaine into ½ inch thick strips. Clean in salad spinner and let dry all the way. If there is any water it will make the dressing runny.
3. Cut the bell pepper and cucumber into 1/8 to ¼ inch strips. Peel carrot. Once the carrot is peeled use peeler to peel strips into you salad bowl. This makes great thin pieces without having to cut the carrot.
4. Mix all ingredients in bowl with dressing. This chicken salad goes good with my recipe for Asian vinaigrette.
Tags: , chicken salad, Chicken salad, into inch