Recipe: Chop-Chop Asian Chicken Salad and Oriental Chicken Chop Chop Salad for April

Chop-Chop Asian Chicken Salad

DRESSING
1/4 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1 tbsp toasted sesame oil
1 packet sugar substitute, (optional)

SALAD
4 boneless skinless chicken breast halves, grilled or poached and cut into strips
6 cups chopped Napa cabbage
2 medium endive heads, sliced lengthwise into narrow strips
1 cup cucumber, peeled, and cut in 1/4" dice
1 cup diced (1/4") zucchini
1 cup diced (1/4") green, red or yellow peppers
(or a combination)
1 cup diced (1/4") celery
2 tbsp chopped fresh cilantro
1/4 cup chopped macadamia nuts

For dressing, in a small bowl whisk soy sauce, lemon juice, sesame oil and optional sugar substitute until well combined; set aside. In a large bowl, mix chicken, vegetables and cilantro. Pour in dressing; mix well. Let the salad sit for 15 minutes for flavors to blend.
Divide evenly on 4 plates; sprinkle with macadamia nuts. This recipe yields 4 servings.

Oriental Chicken Chop Chop Salad
(another recipe)
Serves 2-3

1/3 head iceburg lettuce, chopped
1/3 head leaf lettuce, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 cup fried rice noodles (available at Asian groceries)
1 small onion, diced
2 carrots, shredded
2 chicken breasts, boneless

Dressing:
4 tbsp. honey
2 tbsp. balsamic vinegar
1 tbsp. soy sauce
1 tsp. toasted sesame seeds
1 tbsp. dijon mustard
1 tbsp. pureed horesradish
1 tbsp. dark toasted sesame oil
salt and pepper

Mix all the salad ingredients except the chicken together in a large mixing bowl. Add the dressing and toss. Divide the salad into portions on plates. You can use either chicken that you've grilled yourself, or buy whole fried or roasted chicken breasts from a restaurant or deli. Slice them into long strips and arrange the slices neatly around the edges of the salad.