Selasa, 05 Februari 2013

Honolulu's Asian Chicken Salad Recipe

This time I'm honored to collaborate with Kendra Thornton, to share her travel story to Honolulu, and a great Asian Chicken Salad Recipe she replicated from her trip !

Kendra, being a guest writer, is  a long time travel expert who has been packing her bags and traveling the world since she was 3 months old, and a former Orbitz Director of Communications. 

I can feel her pure passion in sharing her memories of places she visited, and the good food she tasted. Enjoy reading !!

D.I.Y Asian Chicken Salad Recipe

While staying in Honolulu, there were so many things that I fell in love with, from the scenery and clear waters to the friendly people and great food.  Although I couldn't take everything home with me that I loved about Hawaii, I figured I could bring home the taste of Honolulu.  

When I was in Hawaii, I stayed at the Halekulani Hotel on Waikiki Beach, amongst some of the top hotels in Honolulu.  It is located on Kalia Road and is near the southern most tip of Honolulu.  While there, I had gone to a restaurant and ordered the Asian almond chicken salad.  It was amazingly delicious.  At that moment I knew that other than the souvenirs that I would be bringing home, I wanted to bring this taste with me as well.

Hawaii was beautiful and I took in as much of the scenery and beauty of it that I could.  Along with bringing back and sharing the memories and stories of what I had seen and done, I also wanted to bring back and share this dish with all of my friends on the East coast.
Once I got back home, I did some searching online in order to find an Asian almond chicken salad recipe of this dish that had inspired me.  It is a great dish and brings me back to Hawaii every time I enjoy it.  I found this one at NomNom Paleo!

Asian Almond Chicken Salad Recipe

• 3 tablespoons creamy almond butter
• 2 tablespoons Red Boat fish sauce
• 2 tablespoons of freshly squeezed lime juice
• 1 tablespoon of coconut vinegar
• 2 tablespoons of unsweetened applesauce
• ½ teaspoon of crushed red pepper

• 3 cups of shredded cooked chicken
• 3 medium carrots, peeled and julienned
• 8 small kohlrabi roots, peeled and sliced (you can sub in jicama or sliced apples) Handful of cilantro, roughly chopped
• Handful of basil, cut in chiffonade
• Large head of romaine lettuce, washed and torn into bite-size pieces


Combine all the ingredients or the sauce and whisked to combine.
Slice the kohlrabi and shredded carrots with a julienne peeler and toss them in a bowl. Add the dressing, the chicken and the herbs.

Toss everything once again. Serve on a bed of romaine lettuce! I hope you enjoy this just as much as my family and I do!