A quick salad supper, so easy to make, my friend Ann calls it a "supper saver". The dressing is bright with cilantro, ginger, lime juice and soy sauce, a welcome departure from typical mayonnaise-heavy chicken salad recipes.
Ya know? Some days it’s just too blasted hot to even think about turning on the stove. Or tending a hot grill. Yup, it’s July in the Midwest.
What’s a parent to do? Pack the kids in the car, turn the air on high and pull into a drive-through? Head for an air-conditioned restaurant? Now we’re talking! But wait! There’s an alternative that’s cheaper, faster, more healthful and far more delicious!
On the way home, make a quick stop at the grocery (supermarkets are air conditioned, right?) for a few items, head for home and dinner’ll be on the table in a matter of minutes. In fact, consider keeping a copy of the recipe (and other fast favorites) in the car so no ingredients are forgotten! (2015 Update: Haha! Who carries paper around anymore when we can so easily check our phones for recipes? How the world has changed!)
This is truly a satisfying salad, one of my very favorites because it's so full flavored and has such a balance of textures. It's also hearty – even men leave the table feeling much satisfied.
ASIAN CHICKEN SALAD
Time to table: 15 minutes
- 1/4 cup chopped cilantro
- 2 tablespoons grated fresh ginger
- 3 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon dried mustard
- 2 - 8 tablespoons peanut or vegetable oil
- 1 rotisserie chicken, skin removed, meat chopped (about 4 cups)
- 6 ounces baby spinach leaves
- 2 cups sliced red, yellow and green peppers
- 1 cup bean sprouts
- 1/2 cup honey-roasted peanuts (optional but nice crunch)
- Salt and pepper to taste
- Spring greens or mixed lettuces
- Mango slices (my favorite), red grapes or banana chunks
DRESSING Whisk dressing ingredients together and set aside.
CHICKEN Stir together chicken, spinach, peppers, bean sprouts and nuts. Stir in just enough dressing to lightly wet (I usually use about half the dressing). Season with salt and pepper.
TO SERVE Arrange spring greens on each serving plate, then mound with chicken mixture. Decoratively arrange fruit on the plate. Serve immediately.
When made with 2 tablespoons peanut oil, assumes using half the dressing and 1 mango, Per Serving: 354 Calories; 9g Tot Fat; 3g Sat Fat; 18g Carb; 6g Fiber; 912mg Sodium; 125mg Cholesterol; 45g Protein. WEIGHT WATCHERS POINTS WW Old Points 7 & WW PointsPlus 8
More Salad Suppers for Summer
Shop Your Pantry First
© Copyright 2003, 2009, 2012 & 2015 Kitchen Parade