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Asian Pheasant Salad
This salad is absolutely perfect and we love to share it with you! Tons of flavor and there is no doubt you will want to make it all of the time.
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Course
Main Course
Cuisine
American
Servings
4
Servings
Ingredients
Dressing
2
Tbsp
Brown Sugar
2
tsp
Soy Sauce
1
Tbsp
Sesame Oil
Or olive oil
1/4
Cup
Vegetable Oil
3
Tbsp
White Vinegar
Or rice vinegar
Pheasant
1 1/2
lbs
MacFarlane Pheasant Breast
Cut into strips
Garlic Powder
Salt
To taste
Pepper
To taste
2
Tbsp
Olive Oil
1
Head
Lettuce
Shredded
3
Green Onions
Chopped
1
Tbsp
Toasted Sesame Seeds
1
Chow Mein Noodles
5 Oz Package
Instructions
Dressing
In a small mixing bowl, add all dressing ingredients and mix together.
Allow flavors to blend 30minutes before serving.
Pheasant
In a medium mixing bowl add pheasant.
Sprinkle garlic powder, salt and pepper over both sidesof pheasant strips and let stand for 10 to 15 minutes.
In a medium fry pan, over medium heat,add olive oil, heat.
Add pheasant, cook each side for 5 to 7 minutes.
Be careful not to overcook.
Remove pheasant from heat, cover to keep moist until serving.
In a medium mixing bowl, add lettuce and onions, mix together.
Divide lettuce mixture evenlyon 4 dinner plates, top each plate with several strips of pheasant, chow mein noodles and evenlydrizzle with dressing.
Notes
For added flavor, add chopped red cabbage, slivered almonds, or mandarin
oranges.
Topics
Entrees, Pheasant Breast