Hi Friends!! I hope that everyone is doing well this week. Today I am contributing over at Memories by the Mile. You have to hop over to Wanda Ann’s site and grab the recipe. You wont want to miss out on this one!
I am in full spring mode over here in South Texas and starting to want all things fresh, light, and delicious! Today I am sharing with you an Asian Sesame Chicken Salad that will satisfy all those cravings.
For the dressing I like to add a couple of ingredients to an already made Asian Sesame dressing. I love Ken’s lite Asian dressing! Delicious! So I use the dressing and add lime juice and red pepper flakes to give it a little heat, but not too much. Make the dressing and set aside.
When I make this salad I love to buy a lemon pepper rotisserie chicken from our local grocery story. They have a lot of different seasoned rotisserie chickens and you could use any of them, but my favorite is the lemon pepper. While you are taking the chicken breasts off the bone blanch your carrots in boiling water for about 3 minutes. You want to only cook them briefly because you want for your carrots to still be firm and not too soft. Add your peas for an additional 2 minutes. Remove from heat, drain, and run under cold water to stop the cooking process.
Click Here to get the whole recipe for this delicious salad!
Have a great weekend!!