Salad for Dinner

Yes, for us it’s that time of year again. Feeling the groan of the button on the pants, time for a little maintenance.

Dinner salads don’t have to be a big fuss. Basically whatever is in your fridge can be a salad. Veggies brushed with garlic and olive oil, then broiled or grilled make a nice side to a lean piece of meat or fish. For me a ‘salad’ is not always just lettuce, tomato and cucumber.

This salad was inspired by one that we recently had on vacation. It was light, crunchy and delicious. With so much going on in the bowl, there isn’t much time to miss the carbs. Never fear though, they will make their way back to my plate very soon. It contains what was in my crisper in the refrigerator, but really any substitutions would be good. Spinach or romaine for the iceberg lettuce. Even though someone once told me that iceberg has almost no nutritional value, I still love it for it’s crunch and the body it brings to the bowl. It’s a great lettuce to hold up when using weightier ingredients.

Chicken Salad with Sesame-Ginger Dressing

Makes 2 servings

  • 2 cups of Iceberg lettuce, shredded
  • 1/2 cup broccoli slaw mix
  • 1/4 cup shredded carrots
  • 8 snow peas, slivered
  • 1/2 red, yellow or orange bell pepper
  • 1 tablespoon toasted sliced almonds
  • 2 4-oz chicken breasts
  • 2 tablespoon chow mein noodles
  • 1 scallion, thinly sliced diagonally


  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fresh ground ginger
  • 1/2 teaspoon toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar

Mix all dressing ingredients – using a jar is easiest.

Cook your chicken as you like, then assemble your salad, and drizzle with the dressing, to taste. Delicious, crisp, crunchy and satisfying.


From Ottawa, Ontario

My food roots are from the Caribbean. I have many memories of my mother's Bajan cooking and my father's Trinidadian Sunday morning cook-ups. I like to try to impart these flavours and influences in my own dishes.

My food style is simple, fresh, and has a flair of creativity, which I try and incorporate when creating my own recipes. I love trying more challenging fare, but can appreciate the simplicity in a humble, well balanced dish.

Some of my favourite culinary experiences to date include enjoying a traditional South African dinner in a Boma while on safari; eating shark & bake on Maracas Beach in Trinidad; devouring a plate of freshly caught crab in Punta Arenas, Chile; and enjoying a perfectly grilled steak over a campfire.

During my spare time, whether at home or around the world, I can be found at a local market sourcing out new ingredients, concocting fascinating new dishes in the kitchen, or trying new fare at local restaurants to add to my blog My Macaroni Pie.

  • facebook
  • linkedin
  • twitter

You may also like...

1 Response

  1. That sure looks mouth-watering. I am sure I wonu2019t miss any carbo if I have that for a meal. Thanks for the recipe; I will try this at home since I need some sald now that I feel heavier after that holiday season.

Leave a Reply