Asian Chicken Salad

This is a wonderful salad to serve as a main dish. It has tons of flavor and lots of delicious crunchy veggies. My family really enjoys this one. I have found that if you cook your chicken this way, it will be more moist and flavorful for the salad than if you boil or broil it.

Asian Chicken Salad

1/2 to 1 lb. boneless skinless chicken breasts, cut into bite sized pieces

1 T olive oil

Season salt, garlic powder, & black pepper to taste

1 lb fresh asparagus, cut into pieces

1 red pepper, cut into strips

3 c shredded green cabbage

3 T olive oil

2 T soy sauce

2 T peanut butter

1 T sesame oil

1 garlic clove, mincedd

1/2 tsp salt

1/4 tsp black pepper

1/2 c chopped green onions

Heat the olive oil in a pan. Saute the chicken in the olive oil seasoning with seasoned salt, pepper, and garlic powder. Stir-fry until no longer pink. Set aside. Meanwhile, steam the asparagus for about 10 minutes until slightly tender, but still bright green and crisp. Combine the chicken, asparagus, peppers, and cabbage in a large bowl.

Whisk together the olive oil, soy sauce, peanut butter, sesame oil, garlic, salt & pepper in a small bowl. Pour over the salad mixture and toss to coat. Add the green onions and toss.