Confession time. I am currently dreaming about all things fall. Crisp cool weather. Boots (!!), jeans and scarves. Not sweating every single time I leave the house. <— I mean, how nice is that going to be come fall! There are so many things that I love about summer, but the crazy heat and humidity? Yeah, no. Not digging those.
But you know what I do love? Consuming loads and loads of salad in an effort to stay as cool as possible! So today, we talk this chopped asian chicken salad!
Super crunchy. Super flavorful. Super juicy! I feel like that’s a weird thing to say about a salad, but I swear, it just describes it so well! It’s one of those recipes that is perfect for summer, but I have a feeling you’ll want to make it all year round as well.
So. Let’s back it up a bit. This recipe is coming atcha’ straight from my college days. One of my good friends (hi niki!) often made this fantastic salad that was like a bright light in the middle of plenty of icky dorm food. It was so simple but so good – lettuce, mandarin oranges, sliced almonds and a homemade sweet & sour dressing.
That salad is the base for today’s recipe. I tinkered with the dressing (because I couldn’t help myself) and then added several other components to bulk it up and make it a main dish. In addition to all those awesome original ingredients, it now also features plenty of rainbow colored veggies and teriyaki flavored chicken! Yum-o!
And when served alongside some crusty fresh bread? Meal time perfection.