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multi-layered asian salad

(1 rating)
Lunakeltica avatar
Recipe by
April Arnold
@Lunakeltica
Buckholts, TX

The saga of this particular salad began when it was in Tex Mex form, jokingly called "The 656-Layer Salad" or whatever number we chose to use because the number of layers is constantly shifting. This version is the result of a recent experiment on my part, an experiment that proved to be tasty as well as healthy. Enjoy :-).

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 20 Hr
method No-Cook or Other

Ingredients For multi-layered asian salad

  • 1 bag
    cabbage, shredded
  • 1/2 bag
    carrots, chopped
  • 5 stalk
    green onions
  • 1/2 c
    jalapeno peppers
  • 1/2 c
    garlic
  • 1 bag
    broccoli florets
  • 1 c
    red bell pepper, chopped
  • 1 c
    yellow bell pepper, chopped
  • 1 pkg
    mushrooms, fresh
  • 1 lb
    chicken tenderloins
  • 1 bottle
    asian sesame lite dressing
  • 1/2 c
    peanut butter
  • 2 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 1 tsp
    curry powder
  • 1 c
    cilantro, fresh

How To Make multi-layered asian salad

  • 1
    Cube chicken tenderloins and stir-fry in a half-cup of the Asian dressing along with the jalapeno, onion, garlic, curry powder, and a dash or two of salt. Add a bit of olive oil if needed.
  • 2
    Melt peanut butter in a saucepan or the microwave just enough to make it easily mixable. Stir remaining spices and Asian dressing into the peanut butter and stir until thoroughly mixed.
  • 3
    Layer the veggies as desired, pouring half of the Asian/peanut dressing over the first half of veggie layers. I do recommend using the chicken as the center layer of the salad. Layer remaining veggies and pour remaining dressing over them.
  • 4
    Serve immediately or chill for later :-).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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