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Asian Chicken & Veggie Salad Recipe

I love salads.  Especially in the summer.  And I particularly like when a salad is so packed with healthy and delicious foods, that it can easily stand on its own as a lunch, or a light dinner.


Last week I was lucky enough to come across such a salad.  I found it in a Foodland Ontario booklet, which gets distributed around the province in grocery stores and magazines.  Those Foodland people deserve major props for this creation.  Thank you, thank you, thank you!  It’s so good that I have already made it twice in as many weeks.


Because of the ingredients I happened to have on hand at the time, I had to make some changes to the original recipe.  But the recipe is very flexible, and you could easily add or subtract vegetables or seasonings, depending on your preferences.  For example, I switched out the coriander for parsley, the cashews for peanuts, doubled the fresh ginger, and reduced the amount of assorted lettuce (especially when only serving 2).


Asian Chicken and Vegetable Salad – Revised


2 inch chunk of peeled fresh ginger
3 tbsp. rice wine vinegar
2 tbsp. EACH – lime juice & soy sauce
2 tsp. packed brown sugar
1/3 cup vegetable oil
1/4 tsp. EACH – salt, black pepper & cayenne pepper

2-3 boneless, skinless chicken breasts (but you can always use turkey scaloppini, salmon pieces or tofu, if you so choose)

4 cups assorted lettuce (I just used boxed organic spring mix)
1 sweet red pepper, cut into julienne strips
2 medium carrots, peeled and thinly sliced on the diagonal
1 small bunch broccoli florets
1 cup snow peas, cut into julienne strips
3 green onions, thinly sliced
1/4 cup chopped parsley (or coriander)
1/3 cup toasted peanuts (or cashews, or slivered almonds)


1.  Make the Dressing – Using a food processor or blender, chop the fresh ginger until it resembles a fine paste.  Then add the rice wine vinegar, lime juice, soy sauce, brown sugar and blend.  While the blender is still running, slowly add the vegetable oil.  Then add the salt, black pepper and cayenne pepper.  Take 1/4 cup of this dressing, and set aside.

2.  Put your chicken breasts (or tofu) on a rimmed plate.  Pour the reserved 1/4 cup of dressing over the chicken, and let it marinate for about 15 minutes.

3.  While the chicken is marinating, start cutting and assembling the salad ingredients into a large bowl.  If you have a spiral vegetable slicer, you could use it for the carrots and peppers!

4.  When chicken is ready, use your barbecue, cast iron grill pan, or a George Foreman grill (my method of choice) to grill the chicken (or turkey, or tofu).  You should get a nice sear on the outside of the meat, to seal in all the juices.  Be sure to let the chicken rest at least 5 minutes before you slice it.  That way the juices will have time to re-distribute throughout the meat and they won’t all run out all over your cutting board.

5.  Once you have cut up the chicken add it to the bowl with all the other salad ingredients.

6.  Dress the salad with the rest of the salad dressing (you may not need it all), and you’re done!

Makes enough for 4 side dishes (or 2 main courses).


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