Layered Asian Salad Recipes

Steps:

• Whisk dressing, peanut butter and Sriracha sauce until blended; spread onto bottom of clear 2-1/2-qt. bowl.
• Cover with layers of remaining ingredients.
• Toss salad with dressing mixture just before serving.

Steps:

• Cube chicken tenderloins and stir-fry in a half-cup of the Asian dressing along with the jalapeno, onion, garlic, curry powder, and a dash or two of salt. Add a bit of olive oil if needed.
• Melt peanut butter in a saucepan or the microwave just enough to make it easily mixable. Stir remaining spices and Asian dressing into the peanut butter and stir until thoroughly mixed.
• Layer the veggies as desired, pouring half of the Asian/peanut dressing over the first half of veggie layers. I do recommend using the chicken as the center layer of the salad. Layer remaining veggies and pour remaining dressing over them.
• Serve immediately or chill for later :-).

Steps:

• In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
• Cover and refrigerate for several hours.
• In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
• Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish.
• Cover with chicken mixture; drizzle with sauce.
• Serve with crackers or chips.

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.