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Asian Chicken Salad with Asparagus and Sesame

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Asian Chicken Salad with Asparagus and Sesame

Asian Chicken Salad with Asparagus and Sesame

Asian Chicken Salad with Asparagus and Sesame

Ingredients:

  • 3 tablespoons coarse sea salt
  • 12 thin spears green asparagus, trimmed
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon sesame oil
  • 4 green onions, white parts only, trimmed, peeled and very thinly sliced
  • 2 cups mixed baby salad greens
  • 3 1/2 cups (about 1 pound) shredded cooked chicken (can use a rotisserie chicken)
  • 1 tablespoon toasted sesame seeds for garnish

Directions:

Prepare a large bowl of ice water.

Fill a pasta pot with 3 quarts of water and bring to a boil.  Add the salt and the asparagus and blanch until crisp-tender, 2 to 3 minutes.  Cooking time will vary according to the size and tenderness of the asparagus.  Immediately remove the asparagus from the boiling water and plunge into the ice water to 1 to 2 minutes.  Drain the asparagus and wrap them in thick kitchen towels to dry.  Do not cook the asparagus in advance or they will lose their crispness.

In a small jar, combine the rice vinegar, tamari, sesame oil and onions.  Shake to blend.

Place the asparagus in a bowl and toss with just enough dressing to coat lightly and evenly.  Taste for seasoning.

Place the salad greens in another bowl and toss with just enough dressing to coat lightly and evenly.  Taste for seasoning.

Place the shredded chicken in another bowl and toss with just enough dressing to coat the poultry lightly and evenly.

To assemble,  place the dressed greens on a large plate.  Arrange the asparagus on the top of the greens and the chicken on top of that.  Garnish with sesame seeds.  Makes 4 servings.

Enjoy!

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Categories : Soups and Salads

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