Crunchy Asian Chicken Salad

Name: Crunchy Asian Chicken Salad
Yield: 4 servings
Ingredients: 1 1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves); 1 6 canned peeled water chestnuts, rinsed and chopped; 1 1 carrot, peeled and shredded; 1 1 small celery rib, finely diced; 1 1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple); 1 1 tablespoon natural peanut butter or sesame tahini; 1 1 tablespoon seasoned rice vinegar; 1 3/4 tablespoon soy sauce; 1 2 tablespoons mayonnaise; 1 1 tablespoon minced fresh chives (optional); 1 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts; 1 1 teaspoon hot sesame oil (optional)

From the kitchen of Carly

Shredded chicken meets crisp water chestnuts, carrots, and apple in this bright, crunchy salad. A nutty peanut butter dressing with soy and rice vinegar ties everything together. Soy nuts add the final textural punch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves)
16 canned peeled water chestnuts, rinsed and chopped
11 carrot, peeled and shredded
11 small celery rib, finely diced
11/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple)
11 tablespoon natural peanut butter or sesame tahini
11 tablespoon seasoned rice vinegar
13/4 tablespoon soy sauce
12 tablespoons mayonnaise
11 tablespoon minced fresh chives (optional)
11/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
11 teaspoon hot sesame oil (optional)

Instructions

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.
Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.