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Archive for June 21st, 2011

A quick and fabulous salad for summer days and after work specials. Comes together easily. All the flavors seemed to complement each other. Shout out to Chaos in the Kitchen.

Asian chicken salad with roasted peanuts and mango

approximately 1/2 cup Asian-style dressing, to taste (see below)

1/4 cup fresh cilantro, minced

2 tablespoons fresh ginger, grated or minced

10 ounces fresh baby spinach, arugula, or other salad greens mix

2 cups sliced bell peppers, red, yellow, or orange

3 green onions, thinly sliced

3 chicken breasts, cooked and chopped; or the meat from a rotisserie chicken

1/2 – 1 cup honey roasted peanuts, crushed

1 mango, pitted, peeled, and sliced

Mix dressing, cilantro, and ginger in a small bowl. Let stand.

Toss salad greens with peppers, onions, chicken, and peanuts. Dress salad to taste and toss to combine. Add mango and serve. Makes 6 servings.

Asian salad dressing:

3 tablespoons rice wine vinegar

1 tablespoon lime juice

1 tablespoon sugar

3 tablespoons soy sauce

1/2 teaspoon dry mustard

2 tablespoons sesame oil

1/4 cup peanut oil or other mild salad oil

Combine all ingredients in a small jar. Shake to combine.

 

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