Chinese Chicken Salad with Pea Sprouts

by Whiski Business on May 13, 2014

Chinese Chicken Salad with Pea Sprouts

While shopping at Whole Foods I found pea sprouts. “Oooooo……I must try these.” I thought to myself. Since I love Chinese Chicken Salad, I thought they might be a good addition. If you’re not a fan of sprouts, leave em out. The salad is good with or without them. As a matter of fact—change the whole thing up, make it YOURS!! Just make it. It’s a delish way to get a ton of vegetables into kids.  😉


Oh, forgot to tell you. I made brown rice and someone actually just topped the brown rice with the chicken and sauce and had the salad on the side. Looked just as delish, just with more carbs.


Chinese Chicken Salad with Pea Sprouts

Cook time-40
Prep time- 20
serves- 4


4 boneless, skinless chicken breasts
1 C teriyaki sauce
1/2 pound asparagus, snap off ends and cut into thirds
1/2 bell pepper, diced
2 scallions sliced diagonally
1 carrot diced
Pea sprouts to taste
1 head romaine lettuce torn, bite size
1/2 C diced celery
1/2 C broccoli flowerettes
Favorite Asian dressing
Chow Mein Noodles to taste.


Preheat the oven to 350 degrees F.

Place the chicken breasts in a baking dish and pour 1 cup teriyaki sauce over it. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool, then shred the chicken in large bite-sized pieces. Add back to the sauce, cover let it hang out, until needed to top the salad.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Put on large platter or in a large bowl and add all the remaining vegetables and toss. Top with the chicken, and chow mein noodles. Add as much dressing as you like.

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