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Tasty Tuesday, Asian Chicken Salad

August 11, 2010 2 comments

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.

Ingredients:
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.

Tasty Tuesday – Chef’s Salad

August 3, 2010 Leave a comment

All ready for prep!

Summer nights usually call for something easy that doesn’t require cooking. I’ve been craving a good restaurant salad lately, so I thought I’d try to make something better than the usual bowl of lettuce with store-bought dressing.

Thanks Martha for the inspiration and the recipe for the dressing. At first I thought it was too vinegary, but an hour later when the Boyfriend arrived for dinner, it was wonderfully mixed and tasted wonderful.

I had to purchase most of the ingredients fresh, which is probably the way it should be with salads. All I had on hand currently was the vinegar.

My shopping list for Trader Joe’s was:

  • Light sour cream
  • Buttermilk
  • Lite Provolone
  • Sliced Herbed Turkey
  • Pea Shoots
  • Romaine Hearts
  • Whole Carrots
  • Baby Roma Tomatoes
  • Clover Honey

The total was about $24, so if I really made four servings, it would be only $6 per serving, but I think the recipe makes more like 5 or 6 (neither the Boyfriend or I could finish our giant bowls of salad last night. Funny how we both picked out all the good parts…the meat, cheese, tomatoes and carrots!)

The dressing was made with 1/3 cup sour cream, 1/3 cup buttermilk, 2 Tablespoons vinegar and 1 Tablespoon honey. I recommend letting it sit for a while to meld if possible.

Salad undressed. *GASP*

I used the whole bag of romaine hearts (three hearts); the whole container (10) of tomatoes, quartered; and made four carrots into matchsticks.

Again…WARNING…use the hand guard when using a mandolin slicer! I sliced not one, but two fingers last night. Luckily they weren’t *too* deep, but they still smart this morning!

I sliced 7 oz. of turkey and 4 oz. of provolone into long strips and layered everything on top of the salad, topping with pea shoots.

With the ingredients I used, the nutritional info came out to approx. 210 calories, 3.5 grams of fat, and 3 grams of fiber per serving (if you make 4). Not so bad for a really filling salad!

So now I have a carton of buttermilk to use up. What would you make with it?