Now that spring is definitely here to stay we want to turn to warmer weather needs—dishes that are fresher and lighter and require less cooking. Here’s where plump tender chicken breasts can be so accommodating—offering endless possibilities. Last week one of the sisters gave a “Birthday Gift” lunch to a young community girl who loves Asian food. The result was a delicious and attractive chicken salad. That inspired me to have something similar made for the convent lunch the next day. Both versions were a success, similar in some ways, yet each quite different in others. Here’s my Basic Asian Chicken Salad that you can alter to your liking—adding to or taking away any ingredients that do or don’t appeal to you.
CHANGE SERVING SIZEservings
- Basic Asian Chicken Salad
- 1 chicken boneless breast, skinless, grilled
- 1 napa cabbage medium, thinly sliced - (or 1 medium Savoy Cabbage)
- 2 carrot(s) shredded
- ½ cup spinach fresh, torn
- 1 tomato(es) small, thinly sliced
- 1 mango(s) thinly sliced
- 4 scallion(s) thinly sliced on the diagonal
- 2 tbsp. sesame seeds roasted
- mint fresh, chopped
- cilantro chopped
- peanuts roasted
- Spicy Ginger Dressing
- 2 tsp. ginger fresh, grated
- 1 tbsp. hot chili sauce
- 2 tbsp. brown sugar
- 2 tbsp. rice wine vinegar
- 1 tbsp. soy sauce
- 1/8 tsp. sesame oil
- 3 tbsp. vegetable oil
- Chop or thinly slice grilled chicken; set aside.
- In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
- Add the cabbage, chicken, carrots, spinach, tomato, mint and cilantro to the large bowl and toss gently.
- Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds and serve immediately.