Comprised from The Prepared Pantry Magazine “Country Home Kitchen.”
I adore salad. Well, let’s be honest only when it tastes good. The best part about a meal of leafy greens is that you can make it taste great without the guilt that comes with eating something unhealthy. The trick to keeping them healthy is to avoid the thick lather of dressing and excessive toppings we often smother our salads with.
When it comes to Asian dishes (especially the non-authentic), much of it is deep fried. So these salads are a way of getting that Asian zest to your meal without the onslaught of calories. And it might make you feel better about having a side of eggrolls and wontons.
Chinese Chicken Salad
You may want to make the dressing beforehand so that it’s well-chilled.
1 pound boneless and skinless chicken breasts cut into strips
2/3 cup or other of your choice
about 1/2 pound leaf lettuce of your choosing
2 fresh mandarin oranges, peeled and sectioned
3/4 cup chow mien noodles
1/3 cup slivered almonds
1. Marinate the chicken in the sauce for about an hour. Cook the chicken in the sauce. Place the cooked chicken in the refrigerator to cool.
2. Wash and pat dry the lettuce. Tear the lettuce into strips or cut up with shears. Place the lettuce in a large bowl.
3. Spread the mandarin sections, noodles, and almonds on the lettuce.
4. Cut the cooled chicken into thin strips, cutting across the grain. Arrange the chicken slices across the salad. Serve chilled with dressing.
Baker’s Note: Choose one of these homemade dressings to put on your Chinese Chicken Salad, or select your favorite from your local grocery store.
Chinese Salad Dressing
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
1/4 cup granulated sugar
1 teaspoon salt
1/4 teaspoon coarse ground pepper
Mix all ingredients together and refrigerate until chilled.
1/2 teaspoon pepper
1 teaspoon sesame oil
2 teaspoons soy sauce
2 tablespoons brown sugar
1/4 cup canola oil
2/3 cup rice wine vinegar
Place the pepper, sesame oil, garlic, soy sauce, brown sugar, canola oil, and vinegar in a container and shake or whisk.
Thai Mango and Papaya Salad
For the dressing
3/4 cup lime juice
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce
1 green onion, very finely sliced
1/2 small Serrano pepper, seeded and very finely diced
Mix the lime juice, brown sugar, and soy sauce together, stirring until the sugar is dissolved. Add the onion and pepper pieces.
For the salad
2 mangos, cut and diced
1 papaya, cut and diced
lettuce, shredded or other greens
peanuts, finely chopped
Mix the mango and papaya pieces together. Arrange the fruit on beds of greens. Drizzle with dressing. Sprinkle with chopped peanuts.
Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available free in an e-book or as a Kindle book on Amazon for $10.
He loves to help people bake and is giving away Free Digital Cookbooks and Magazines. There is no cost or obligation. To sign up for the FREE subscription of “Country Home Kitchen” and other great E-books and giveaways, click here.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann.
They have five wonderful children.
To learn more about The Prepared Pantry, visit our website at www.preparedpantry.com.