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April 1, 2015 / Chris Blum

Chicken and Aspargus Salad


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.


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