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.