Asian Chicken Salad

School Lunch Week

Day 2

Asian Chicken Salad

I'm actually quite surprised that my kids like this and eat it! But, hey...I guess they're culinarily adventurous - who knew?

This is a nice crunchy salad that can be made the night before - which truthfully every mom loves because the mornings are so crazy!

Ingredients:

1 cup shredded chicken

1 cup carrots

3 cups cabbage

1/4 cup chopped chives

1/2 cup asian salad dressing

peanuts (optional)

bean sprouts (optional)

Begin by cooking your chicken. I like to boil mine and then shred it. Once your chicken is shredded, place it in a bowl.

Cut your carrots into thin long strips - or just buy the prepackaged matchstick carrots and measure out a cup. ; )

Place the carrots in the bowl with the chicken.

Take a head of green cabbage (washed, of course) and thinly slice. You want the same style of cabbage that you would use for coleslaw.

Throw in the chives - if you don't have chives, just cut the green tops off of some green onions. They work just great.

Throw the cabbage and the onions into the bowl.

Now for that dressing. I like to use Newman's Own Lowfat Sesame Ginger. But you can use whatever you prefer. I also like the Kraft kind (can't think of the name) but this one is my favorite.

Pour the dressing over the salad and toss to combine and coat all ingredients.

If you want to throw in some bean sprouts or peanuts, now's the time. I thought I might be pushing my luck if I added any, so I decided to go with the basic salad for my kids...no need to scare them away with something new.

Eat salad immediately, or place in fridge until ready to serve. Personally I like mine cold.

The kids had the Asian Chicken Salad with grapes (no those are not olives), water, go-gurts, and granola bars.

Yum, yum.