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November 14, 2018
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Spring Asian Chicken Salad

  • 1/2 cup Catalina dressing (we sometimes use French)
  • 1 tablespoon soy sauce
  • 1 teaspoon hot pepper sauce
  • 6 cups shredded romaine lettuce or napa cabbage (we used green cabbage)
  • 2 cups pea pods
  • 15-ounce can baby corn, drained
  • 2 packages (6 ounces each) Louis Rich Grilled Chicken Breast Strips (we use 2 boneless skinless chicken breasts, grilled and cut into strips)
  • 1 red pepper, cut into thin strips

Mix dressing, soy sauce and hot pepper sauce. Toss with remaining ingredients. Makes 4 servings.

Optional: Top with 1/2 package Ramen noodles (without the seasoning) and 1/2 cup sliced almonds, sauted together in a little butter until golden.

Kraft Foods newsletter

Thursday, January 30, 2003

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