Name: Crunchy Asian Chicken Salad
Cook time: 10 min
Total time: 10 min
Yield: Makes 3 servings (3 cups)
Ingredients: 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); 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)

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Crunchy Asian Chicken SaladKevin Hart

Kids and adults alike will enjoy this lunch. Store this tasty salad in a wide-mouthed thermal container, use several Bibb or Boston lettuce leaves to wrap around the salad instead of bread, and pack the nuts separately in a little plastic bag for sprinkling. For those who can take the heat, add a splash of Chinese hot oil or hot sesame oil to the salad.

Recipe notes

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