Spring is in the air. I’m not sure I’m totally ready to let winter go (I have to squeeze in a couple of last ski days before I head off to New Zealand for the Easter break), but Spring does always bring this wonderful sense of culinary expectation. Fresh fruit and vegetables are on the verge… and with it the season of great salads!
Until then, here is a salad that I eat all year round. I often make a big bowl on Sunday, and then take it for lunch all week. I have a favorite dressing (the one listed below in the recipe below), but you can mix it up and give the salad a bit of a different flair everyday by serving it with various dressings. For example, one day last week I took a small container of Indian raita (a yogurt and cucumber sauce) to top the salad, and another day I mixed up a soy-ginger dressing. You could also switch out the chicken for another protein, or add extra toppings like seeds, avocado, or crumbled bacon. Basically, what I’m saying is that this salad is a great base, and like most salads, you can get creative and do almost anything you want with it!
Asian Chicken Salad
This makes a lot of salad. You can easily halve it. Or just generally follow the ratios to limit it to 1-2 portions.
1-2 chicken breasts
salt
freshly ground pepper
1 small napa cabbage, chopped in thin strips
1/2 small red cabbage, chopped in thin strips
6 green onions, sliced
1 large cucumber, sliced and quartered
one large carrot, grated
1 cup edamame
1 cup torn fresh cilantro
2/3 cup chopped peanuts or cashews (optional)
Dressing:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup coconut milk
3 Tbsp brown sugar
1-2 garlic cloves, finely minced
1 Tbsp peanut butter
1-2 tsp ginger, minced
1 limes, juiced
2 tsp soy sauce
Directions:
1. Grill chicken (here are some quick tips if you need them).
2. Make dressing: combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Dressing can be served warm, or refrigerated and served cold.
3. Assemble salad and top with chicken and dressing.
Until then, here is a salad that I eat all year round. I often make a big bowl on Sunday, and then take it for lunch all week. I have a favorite dressing (the one listed below in the recipe below), but you can mix it up and give the salad a bit of a different flair everyday by serving it with various dressings. For example, one day last week I took a small container of Indian raita (a yogurt and cucumber sauce) to top the salad, and another day I mixed up a soy-ginger dressing. You could also switch out the chicken for another protein, or add extra toppings like seeds, avocado, or crumbled bacon. Basically, what I’m saying is that this salad is a great base, and like most salads, you can get creative and do almost anything you want with it!
Asian Chicken Salad
This makes a lot of salad. You can easily halve it. Or just generally follow the ratios to limit it to 1-2 portions.
1-2 chicken breasts
salt
freshly ground pepper
1 small napa cabbage, chopped in thin strips
1/2 small red cabbage, chopped in thin strips
6 green onions, sliced
1 large cucumber, sliced and quartered
one large carrot, grated
1 cup edamame
1 cup torn fresh cilantro
2/3 cup chopped peanuts or cashews (optional)
Dressing:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup coconut milk
3 Tbsp brown sugar
1-2 garlic cloves, finely minced
1 Tbsp peanut butter
1-2 tsp ginger, minced
1 limes, juiced
2 tsp soy sauce
Directions:
1. Grill chicken (here are some quick tips if you need them).
2. Make dressing: combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Dressing can be served warm, or refrigerated and served cold.
3. Assemble salad and top with chicken and dressing.
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