Summer's knocking on the front door and with the long weekend upon us, what better way to celebrate the season than with a cool as a cucumber chicken salad.
Not your ordinary salad, this one's loaded with crunch from sweet bell pepper, cucumber, water chestnuts and peanuts. The crunch quotient is increased even more with the addition of chow mein noodles which pair beautifully with a simple Asian influenced dressing. I almost called it a vinaigrette but that wouldn't fit because there isn't any vinegar in it. Picky huh.
Next time you're looking for something different to add to your summer menu, give this one a try. Its fresh flavors and satisfying crunch are darn near addictive never mind its a great way to get your family to eat their veggies.
Crunchy Chicken Salad from JBug’s Kitchen Antics adapted from Idaho A La Carte
3 cups cubed roasted chicken
1 romaine heart, shredded
4 green onions, chopped
1 – 8 ounce can sliced water chestnuts, drained
6 mini sweet bell peppers, sliced
1/2 seedless cucumber, julienned
1 cup snow pea pods
4 ounces deep fried chow mein noodles
1/2 cup salted peanuts
Place chicken, lettuce, green onions, water chestnuts, bell peppers, cucumber and pea pods in a large bowl and toss to combine. Toss with dressing. Garnish with chow mein noodles and salted peanuts.
1/3 cup vegetable oil
1/3 cup reduced sodium soy sauce
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon dry mustard
Combine ingredients together in a small jar with a tight fitting lid and shake well.