{"id":536,"date":"2013-08-26T13:45:00","date_gmt":"2013-08-26T13:45:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2013\/08\/26\/grilled-chicken-asian-salad-2\/"},"modified":"2015-11-12T17:16:45","modified_gmt":"2015-11-13T00:16:45","slug":"grilled-chicken-asian-salad-2","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/grilled-chicken-asian-salad-2\/","title":{"rendered":"Grilled Chicken Asian Salad"},"content":{"rendered":"
I hope you have some chopsticks handy! \u00a0Grilled Chicken Asian Salad is one of my favorite new main dish summer salads.<\/p>\n
Wondering where I got it?\u00a0 My blogger friend, Jan, sent me her recipe and asked me to try it.\u00a0 She said she served it to her lunch bunch and it was a big hit.<\/p>\n
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I’m crazy for just about everything in it. \u00a0 I did adapt the recipe just a tad, grilling instead of steaming the chicken breast.\u00a0 I also added avocado, because I believe it makes almost everything better.\u00a0 For myself, I cut the carbs, not adding the pasta to my salad, using dry roasted peanuts, no oranges or craisins, but my husband got the works and really enjoyed it.<\/p>\n
Begin by mixing up the dressing.\u00a0 Cook the pasta al dente.\u00a0 Drain it, and toss with dressing.\u00a0\u00a0 Put the dressing and pasta in the refrigerator and let it marinate and chill for 2 hours.<\/p>\n