I positively love quick and easy lunches - especially ones that pack a power punch.
I’ve been looking for something simple, something that I could throw together for impromptu picnics along the river. Sandwiches weren’t doing it for me, and soups seemed unappealing. I wanted something with pizzaz, with a little crunch. Then I found this gem of a recipe. The combination of fresh vegetables and grilled chicken reminded me of summer, add to it the tang of bold Asian flavors and I was hooked.
If you’re looking for a last minute lunch fix, or need to use up leftover chicken, throw this baby together and get ready for one incredible meal.
Asian Chicken Salad
- 1 cup diced chicken
- 1/4 cup sliced carrots
- 1 zucchini, sliced
- 5 water chestnuts, sliced
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
Combine ingredients in bowl and toss. Serve with sliced pineapple and honey.