It’s a very simple recipe to make and it yields delicious results. First, let me talk about the dressing. I advise making a double batch. Trust me, it’s that good. You’ll thank me later.
Here is the recipe direct from their blog:
6 Tbsp. honey
3 Tbsp. Rice Vinegar
1/2 c. Mayonnaise
2 tsp. Dijon mustard
1/4 tsp. Sesame oil
Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.
2 pieces of Crispy Chicken Strips (frozen or from the deli) or leftover grilled chicken (I used Foster Farms honey grilled chicken)
Bagged salad with assorted lettuces, cabbage, and vegetables
Bagged broccoli slaw (I used Asian Salad mix with Cabbage)
1 Tbsp. sliced almonds, toasted (see picture below)
1/4 c. fried won ton strips (optional- I did not use these.)
1/4 cup mandarin slices, drained well (I actually tripled this amount – we love mandarin oranges)
Bake the chicken strips according to the package directions (if you bought frozen ones) or reheat grilled chicken. Cut up the chicken into bite-sized pieces.
Mix together a large handful of the lettuce salad and the broccoli slaw (or Asian slaw). Top with cut up chicken, almonds, won tons and mandarin slices. Drizzle the dressing on top. Serve immediately.
This was wonderful. Light, full of flavor and texture and made a wonderful meal that was accompanied by garlic bread, a staple in our house. Hubby loved it as well and I thought he’d lick the plate to get all the dressing up. He loved it that much.
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