Asian Chicken Salad with Toasted Pita Bread

I found this recipe in a Cooking Light magazine and I made a few small changes in it to suit my personal taste. The result was a light, very nutritious salad with an amazing Asian flavor. I thought it needed a little something to go with it, so I buttered and toasted some pita bread wedges. They actually ended up looking like little fans, which tied in nicely with the Asian theme.

Asian Chicken Salad

3 chicken breasts, cooked and shredded
1 cup chopped celery
1/2 cup finely chopped red bell pepper
1/4 cup chopped onion (optional - I didn't add this)
1 (8ounce) can water sliced chestnuts, drained
1 (10 ounce) package angel hair slaw

Dressing:
1/4 cup apple cider vinegar
1/4 cup rice or balsamic vinegar
1 tsp sesame oil
2 tbsp sugar
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper

Topping:
1/2 cup sliced or slivered almonds
1 tbsp sesame seeds

Combine the first six ingredients in a large bowl. Combine dressing ingredients. Pour over salad and chill for at least 30 minutes. Sprinkle with almonds and sesame seeds before serving.
Yield: 6 servings

Pita Bread Triangles:

2 pita bread rounds (I used whole wheat)
melted butter

Cut pita bread into wedges with a pizza cutter. Brush with butter and bake at 350 for 10 minutes.


Chop the bell pepper and celery and drain the water chestnuts:

Lightly toast the sesame seeds and almonds. Set aside to garnish the salad later.

Mix the chicken with the slaw and vegetables. Mix dressing ingredients and pour over it. Chill for at least 30 minutes.

Cut pita bread into triangles with a pizza cutter. Place in baking dish and brush generously with melted butter. Bake at 350 for about 10 minutes.

Top salad with the toasted almonds and sesame seeds. Serve with the warm pita triangles.