Recipes

Asian Chicken and Vegetable Salad

Megan Mullins assists chef Jon Ashton in preparing a delicious and healthy salad at the CMA Music Festival.

September 25, 2009

Ingredients

• 3 cups grated carrots
• 3 cups diced green beans, steamed
• 1½ cups diced red onion
• 3 cups diced radicchio
• 3 cups frozen corn kernels, cooked
• 1½ cups diced celery
• 3 cups mixed greens of your choice
• 6 cups steam-cooked chicken, sliced thinly
• 1½ cups diced ripe avocado
• 1 cup peeled, seeded and chopped tomato

Japanese-Style Dressing

• 6 tsp. finely chopped red onion
• 3-inch piece of ginger, chopped finely
• 3 small garlic cloves, chopped finely
• 4½ tsp. white wine vinegar
• 3 tbsp. ketchup
• 3 tbsp. water
• 1¼ cups olive oil
• 6 tbsp. light soy sauce

Preparation

1. Whisk the ingredients together (except the avocado and tomato) with a small hand whisk.
2. When ready to serve, dice the avocado and the tomato and add to the other vegetables and chicken.
3. Mix with enough Japanese dressing to coat salad.

Serves 15

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