Asian Chicken Salad

Salad Week at Chez Leftovers continues. I cut the flowers off the lettuces in the garden, provided shade for the plants, and am watering twice a day in an effort to extend their growing season. A decision I may regret by the end of the week as my children are already chanting, “lettuce for dinner, lettuce for lunch, lettuce for breakfast, crunch, crunch, crunch”.

Asian Chicken Salad 

1/2 pound cooked chicken, cubed
8 cups torn lettuces
4 –5 green onions, thinly sliced
5 –6 radishes, thinly sliced
2 celery stalks, chopped
1 cup shredded carrots
1/2 cup almond slivers
1  cup of diced tomato, cherry tomatoes or mandarin oranges
Chow Mein Noodles or Rice Noodles (optional)

Toss all of the ingredients except for the noodles (If there are any leftovers, the noodles will get soggy. I always keep the noodles and dressing separate from the actual salad so I don’t have to toss soggy salad).

Place noodles on a plate; place salad on top of the noodles. Sprinkle a few noodles on top of the salad and coat with Asian Chicken Salad Dressing.

Asian Salad Dressing

1/4 cup rice vinegar
1/3 cup mild oil
1 tablespoons sesame oil (optional)
1/4 cup soy sauce (I use gluten free soy sauce)
2 Tablespoons honey
2 pressed garlic cloves
2 Tablespoons minced fresh ginger root
2 Tablespoons toasted sesame seeds

Combine all of the ingredients in a container with a lid. Shake vigorously to combine. I use any leftover dressing as a marinade for grilling chicken.

Growing my own salad greens saves me $8 – $10 a week off my grocery bill. I save even more with all of the other veggies and fruits that I grow, many of which have a longer shelf life than lettuce.  Are you growing your own vegetables this year?