Light & zesty Asian vinaigrette for a teriyaki chicken salad with sliced plums, crisp sugar snap peas, and crunchy almonds.
As a stay at home mom, it is so easy to fall into the rut of eating junk or leftover mish mash for lunch. As part of a cleaner, healthier approach to eating, I've been putting extra effort into my own meals to make them more exciting and healthy. Who cares if no one else is around to enjoy them?? The daytime is the best time for me to experiment with flavors I know the rest of my family might turn their nose up at.
The other day I made a big batch of teriyaki chicken tenderloins to use on top of salads throughout the week. I raided the fridge and came up with an impromptu Asian chicken salad recipe that features slice plums, almonds, pea pods, sliced red peppers, green onions, and a simple lime vinaigrette.
I did all the prep work on Monday morning and have had leftovers for easy access for several days in a row. Knowing the chicken and yummy salad is just a quick toss away has ensured I've avoided heading out for drive thru or sustaining myself on peanut butter sandwiches eaten over the sink.
All you need for the Asian chicken salad:
- teriyaki chicken
- sliced red peppers
- pea pods
- sliced plums or clementines
- slivered almonds
- Asian vinaigrette (recipe below)
- green onions
- ½ cup canola oil
- 3 tablespoon rice vinegar
- 3 tablespoon toasted sesame oil
- 3 tablespoon soy sauce
- 1 teaspoon dried ginger
- 1 teaspoon minced garlic
- juice of one lime
Combine all the ingredients in a mason jar, cover and shake vigorously to combine.
You can print the recipe here: