This is the perfect busy week night meal – it literally takes about 10 minutes from start to finish. The recipe is from Patricia Wells Salad as a Meal with a few minor modifications. I poached my chicken on the weekend, but rotisserie chicken will work too.
- 2 c shredded chicken
- 1 bunch of asparagus
- 6 spring or green onions sliced thin
- 2 TBSP rice wine vinegar
- 2 TBSP soy sauce
- 1 TBSP toasted sesame oil
- Toasted sesame seeds
- Black sesame seeds
Bring a pot or salts water to a boil and steam the asparagus for 2 – 4 min depending on how thick the are.
Combine roce vinegar, soy sauce and sesame oil in a jar, shake to combine.
In a bowl toss the aspargus with a little dressing, divide amount plates.
Toss chicken in the bowl and combine with a little dressing, divide amoung plates.
Top with onions and sesame seeds.
Serves 2 – 4.