Let me introduce you to one of my favorite salads, courtesy of Cooking Light. It's fresh, light, flavorful, easy to prepare and colorful. It involves one of my favorite grocery store buys: the rotisserie chicken. The recipe actually calls for turkey (as it was written for using Thanksgiving leftovers). I prefer chicken. Use what you like best!
Asian Chicken Salad
from Cooking Light, November 2001
to see a photo and read the nutrition facts provided (this is Cooking Light after all), click here
Yield: 4 servings (serving size: 1 3/4 cups)
1/4 cup rice vinegar
1/4 cup vegetable broth
1 tablespoon low-sodium soy sauce
2 teaspoons ground fresh ginger
2 teaspoons lime juice
1 teaspoon minced garlic
1 teaspoon peanut oil
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 serrano chile (remove the seeds unless you want a lot of heat)
4 cups thinly sliced napa (Chinese) cabbage
3 cups shredded rotisserie chicken (or turkey)
1 cup red bell pepper strips (about 1 small pepper)
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
1 tablespoon dry-roasted peanuts, chopped
To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.
To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.
I love to eat this with white rice (with extra chopped peanuts on top). Mmmm.