I am not much of a salad CONNOISSEUR but i love oriental salads and i have tried both of these, at the same meal setting, and everyone raved about them.

Karin for the blog – Enjoy!


Author: The Seasoned Mom

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 6



  • For the Salad:
  • 3 boneless, skinless chicken breasts cooked and diced
  • 3 ½ cups cooked small macaroni shells (or other small pasta shape of choice)
  • 3 cups fresh chopped broccoli florets
  • 1 red bell pepper, seeded and diced
  • 8 ounces fresh snow peas or sugar snap peas, cut into bite-size pieces
  • ¼ cup sliced green onions
  • For Serving: 2 teaspoons sesame seeds, toasted
  • For the Dressing:

  • 3 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ¼ cup seasoned rice vinegar (can substitute with red wine vinegar if desired)
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce (such as Sriracha)
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt


  1. Combine cooked chicken and pasta in a large bowl. Add broccoli, bell peppers, snow peas, and green onions. Toss gently.
  2. Combine dressing ingredients in a jar, cover, and shake until completely combined.
  3. Pour dressing over salad. Toss, cover, and chill for a few hours.
  4. Garnish with toasted sesame seeds just before serving.












Chicken Satay Salad



 2 hours 20 mins


 10 mins


 2 hours 30 mins


This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.




  • ⅓ cup crunchy peanut butter
  • ⅓ cup rice vinegar
  • 2 tbsp water
  • 3 tbsp sesame oil
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tbsp minced ginger
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes


  • 2 chicken breasts, sliced into 1 X 2 inch strips {approx}
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1 yellow pepper, thinly julienned
  • 1 cup bean sprouts
  • ⅓ cup salted peanuts
  • green onions, diced {garnish}




  1. Combine all dressing/marinade ingredients and whisk until smooth.
  2. Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  3. Marinate the chicken in the refrigerator for 2 hours or more.
  4. Pre-heat grill to medium high.
  5. Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.


  1. Toss all vegetables in remaining dressing/marinade, a bit at a time {taste and decide how much you’d like, using all the dressing gives a heavily-dressed salad}. Top with peanuts and onions.

Broccoli salad recipes are one of the most popular summer salad recipes; I mean who can get enough of that sweet crunchy taste? Well if you’re a fan then you must make this Show Stopping Broccoli Salad, it’s all in the name people. Amazing!


  • 2 heads steamed broccoli florets, cooled
  • 2 large red sweet apples diced (skin included)
  • 1/2cup raisins
  • 1/4cup dried cherries
  • 1/2cup chopped pecans
  • 1 cup mayonnaise
  • 1/2cup sour cream
  • 1/4cup blue cheese (or more to taste)
  • salt and pepper
  • 1/4cup sugar



  1. Into cooled broccoli gently mix in apples, raisins and cherries.
  2. Stir together the sour cream, mayonnaise and sugar to make dressing; adding blue cheese to taste.
  3. Salt and pepper to taste. Chill well several hours or overnight. Stir in nuts before serving.










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