Directions
Asian Crunch Salad
Details
- Prep Time:
15 min - Cook Time:
5 min - Ready Time:
20 min
Servings
Ingredients
- 6 cups mixed greens
- 2 chicken breasts, grilled and sliced into thin strips
- 1 cucumber, sliced thin
- 1 red onion, cut into small dice
- 1 fresh mango, cut into small dice
- kosher salt
- fresh cracked black pepper
Dressing:
- 1 cup balsamic vinegar
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon sesame oil
Other components:
- 8 (6 inch) egg roll wraps cut in half then deep fried.
- 4 ounces sweet Thai chili sauce
- 4 ounces hazelnuts , toasted and chopped
- 1 tablespoon sesame seed, toasted
- one carrot, peeled, sliced into match sticks
- spring onion cut into small pieces
Directions
Start by taking a large won ton wrapper and fry it until golden brown and let cool. Now paint on a lawyer of sweet chili sauce and finish with some toasted black sesame seeds and set aside.
Place the green salad mix, chicken, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper. Whisk together the balsamic vinegar ,rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Build the salad in each serving plate with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Finish with the hazelnuts and more sesame seeds, spring onion and the carrots on top.
This is a show stopper salad that has huge flavor, crunch and a feast for the eyes….enjoy!
Benny
Step by step in pictures here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
