Ingredients

How to make it

  • In a small bowl mix the soy sauce, brown sugar, sesame oil, and a squeeze of the lime and mix well. This will be used for a light dressing. Next combine the lettuce, spinach greens, water chestnuts, bean sprouts, and chicken breasts pieces in a large bowl. Refrigerate for 30 minutes. Pour the dressing, toss the salad, and serve.
  • **The best way to cook the water chestnuts is to boil for around 20 minutes before adding them to the salad.
  • http://www.cheftomcooks.com

Reviews & Comments 7

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  • gingalee 5 years ago
    yummy
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    " It was excellent "
    cookoholic ate it and said...
    I Made this last night and LOVED IT! I even added a picture. Thanks so much for this awsome recipe! I normally only give stars after I make and taste it. So you got a 5 from me.
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  • mrs_stiltner 6 years ago
    Bookmarked it! I LOVE Asian Chicken Salad! Thanks!
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  • sarinxr 6 years ago
    Water chestnuts can be eaten raw. They taste better and sweeter when raw.
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  • bakermel 6 years ago
    Sounds delicious----I LOVE salad----Thanks for sharing! :) ~Melinda
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  • hottamale 7 years ago
    YUM! Sounds like a great dish to try Saturday. I'll let you know how I do.
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    " It was excellent "
    donnaja1231 ate it and said...
    I love Asian Chicken Salad! A keeper!
    Donna A.
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