Crunchy Asian Chicken Salad

For the Salad:
  • 1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves)
  • 6 canned peeled water chestnuts, rinsed and chopped
  • 1 carrot, peeled and shredded
  • 1 small celery rib, finely diced
  • 1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple)
For the Sauce:
  • 1 tablespoon natural peanut butter or sesame tahini
  • 1 tablespoon seasoned rice vinegar
  • 3/4 tablespoon soy sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh chives (optional)
  • 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
  • 1 teaspoon hot sesame oil (optional)

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts and sesame oil, if using, just before serving.

  • Yields: 3 servings
  • Preparation Time: 10 minutes
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