Home > Family, Tasty Tuesday > Tasty Tuesday, Asian Chicken Salad

Tasty Tuesday, Asian Chicken Salad

Many things made me happy yesterday.

First, I got home in record time…or to the grocery store at least.

Then, when I got home my save the date for my cousin Jill’s wedding was waiting for me. YAY!

Then, my dinner was super yummy and super filling!

Inspired by Martha…and the 50th day this summer over 90 degrees, I made an Asian Chicken salad with a lemon soy dressing.

Fresh Cilantro Leaves and stems, chopped (I used one whole bunch from the produce stand, about 2 cups)
1/4 cup lemon juice
1/4 cup olive oil
1 Tbsp soy sauce

Sea Salt and fresh ground pepper
One package of Purdue Short Cuts Chicken (rotisserie chicken could be used, but my supermarket was out)
Half a small head of red cabbage, finely sliced
1 Red Pepper, finely sliced
4 green onions, finely chopped
2 hearts of romaine, chopped to bite size pieces (I hate using knives on salads)
2 carrots, shredded
Pea shoots
1/2 cup cashews, chopped in a food processor

For the dressing, I mixed the four ingredients in a blender (a food processor would work better) until it was liquidy enough.

I layered the ingredients of the salad, topping with carrots and pea shoots since I had them on hand from last week’s salad. I was also successful at using my mandolin on the cabbage and pepper without risking any fingers. YAY! For the carrots I just peeled them to death. it was much safer (I held the carrot to my chopping block with a fork while peeling).I really love a colorful salad!

I topped with the cashews and dressing, and YUM! Again, the salads were huge!!

The nutritional info for the dressing was 120 calories/14 fat/0 fiber. I listed it separately since it’s quite “fatty” with all that oil.

The salad was 164/8/2.5 (mostly just the chicken and nuts).

The makings of the salad put me back about $28…but I was also restocking on oil and had to buy a decent size of cashews (man those things are pricey!!). I also have lettuce, cabbage and scallions left over.

To end the night, I splurged on frozen yogurt while at the grocery store because I’ve been majorly craving a “dessert” lately. The stuff isn’t super all natural (and has HFCS as the second ingredient), but boy was it yummy! 110 calories, 1g fat and 0 fiber for that treat.

I’d almost forgotten I had my boopie sherbet glasses, but they make eating actual servings of frozen treats so much more fun! I paired it with one of my baby spoons to make it seem to last longer.

  1. Jeannine
    August 11, 2010 at 11:12 am

    Baby spoons — or iced tea spoons — and a real dessert dish help make ‘reasonable’ sized portions yummier!!!

    • August 11, 2010 at 11:13 am

      Dad always used iced tea spoons, but I’m not grown up enough to own those yet!

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