Asian Inspired Chicken Salad

Last month I had the pleasure of getting away for a quick week in the sun and everyday I had an Asian inspired chicken salad at the pool.  Today I created my own version of that lovely salad and I am sitting at my desk and going back in my mind.  Here’s to that delightful memory!

Serves two

Ingredients:

• 2 Chicken breasts (roasted and chopped)
• 2 Scallions, chopped finely
• 1 Red pepper, chopped finely
• 1 Pear, chopped finely
• 1 Tablespoon dijon mustard,
• 3 Teaspoons sesame oil
• 1 Tablespoon rice wine or apple cider vinegar
• 3 Carrots, grated
• 3 cups chinese cabbage, chopped
• 1/2 cup water chestnuts, chopped
• 1 cup hearts of palm, thinly sliced
• 1 cup chopped almonds (garnish on top)
• 1 Teaspoon sesame seeds (garnish on top)
• Ground black pepper

Instructions:

1. Season chicken breasts and roast in a 350 degree oven for approximately 30 minutes.  Let cool, then chop.
2. Mix together chicken, scallions, red pepper, water chestnuts, pear, dijon mustard, 1 teaspoon sesame oil in a bowl and set aside.  Season with ground black pepper.
3. In another bowl mix chopped cabbage, carrots, 2 teaspoons sesame oil, vinegar together.  Season with ground black pepper.

Assemble Salad:

1. Layer the chicken salad mixture in the bottom of your bowl, container or jar.
2. Next, layer the hearts of palm slices on top of the chicken mixture.
3. Next, layer the cabbage and carrot mixture on top of the hearts of palm.
4. Top with the almonds and sesame seeds.

Vegetarian Option:  I often add chick peas in place of the chicken!

I hope you enjoy this salad as much as I do!