Asian Chicken Salad
We make 16 servings in to-go containers and our family takes them to work/school for lunch or eats them for dinner."WOW!!! you must have a HUGE family if you make 16 servings to go to work/school with! :-)
Excellent salad, can't wait to make it again!" - jmansmathers
Yield: 16 Ready in 30 minutes
63 people trying soon
|5 poundboneless chicken chicken breast|
|1 red cabbage; shredded|
|5 poundsmixed lettuce; shredded|
|2 red peppers; sliced into strips|
|2 bunchesgreen onions; sliced|
|6 carrots; sliced into strips|
|crunchy rice noodles|
|1 bottleteryaki glaze|
|0.5 cupsesame seeds|
|48 ouncessesame salad dressing|
|fortune cookies or clementine oranges|
Asian Chicken Salad Preparation
Glaze chicken breasts with teriyaki glaze and sprinkle with sesame seeds. Bake chicken in the oven at 425 degrees for 20 minutes, then broil for 5 minutes. Combine lettuce, cabbage, red peppers, and carrots in a large bowl. Portion servings onto 16 plates. Cut chicken into strips and divide among the plates. Sprinkle green onions and crunchy rice noodles on top (or place individual amounts in bags for people who won't be enjoying the salad immediately). Serve sesame dressing alongside the salad. Add fortune cookies or clementine oranges alongside for a sweet treat.
Confucious says: Marriage is like game of poker. You start with pair and end with full house.
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