Make Ahead Asian Chicken Salad

Monday is my errand day, and by the time I'm done with all my running around, shopping, and putting away, the last thing I want to do is spend a lot of time in the kitchen. This meal was easy, quick and healthy. Plus, I was able to throw it together while my baby napped and my three-year-old played. If only I would have thought ahead to the rice - we ended up with couscous because it only took five minutes instead of thirty right at dinner time.

The Ingredients

2/3 cup oil

2 tbsp soy sauce

1 tsp ground ginger

1/2 tsp apple cider vinegar

1 bag of coleslaw mix

2 individual celery stalks

1 can of mandarin oranges, drained

1 can of chow mien vegetables, drained and rinsed (totally weird, I know. but it really worked well)

1 cup sugar snap peas, cut into thirds

2 cups cooked, diced chicken (I used a rotisserie chicken I picked up while I was grocery shopping)

1/2 cup halved, salted cashews (so not optional!)

At Ten O'Clock

1. Blend oil, soy sauce, ginger and vinegar together in a food processor. Set aside.

2. Combine rest of ingredients in a large bowl.

3. Pour sauce over top, and stir to combine. Chill for at least 2 hours.

Before Serving

Needs no extra attention. Definitely my kind of meal. If desired, serve with rice.

Family Approval
Big thumbs up. As we were eating it, I was thinking about how much I liked it and how my husband probably wouldn't. It turns out he did. He actually like it a lot. Next time, I think I'll add a little more chicken and a little more coleslaw, just 'cause I really like both. The inspiration for this recipe was Sandra Lee's Salad Chinois.

~Cami