Wednesday, February 10, 2010
Asian Chicken Salad
Now I know you all are probably going to get tired of me talking about my upcoming wedding... but let's face it... this is my blog and I can talk about anything I want to. Haha, but seriously, I think it helps with my stress level if I just dump it down onto here because I think Andy is thinking I'm a little nuts right now. But anyway, we had a snow day from school yesterday and I started a wedding binder. It's mostly consisting of ripped up pages from magazines that "inspire" me or are cool ideas for certain aspects of the wedding. I find myself not doing homework and thinking about wedding plans, so it's a distracting hobby that's for sure.
Anyway, I loved this salad because it's so simple and quick. And I made on a night that I worked until 10:30pm, so I didn't get home until 11 and I was ready to eat. This came together in minutes and was quite delicious.
Adapted from Tasty Art's blog
2-3 skinless, boneless chicken breasts, cooked and cut into strips
mung bean sprouts
1 can of pineapple chunks, drained
1 carrot, grated or shredded (I did both)
1 head of iceberg lettuce, roughly chopped
pinch of sesame seeds
1 tablespoon sesame oil
3 tablespoons olive oil
1 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
pinch of ground ginger
pinch of brown sugar
Wash all your vegetables (lettuce, carrot, and mung beans) and bring together in a large bowl. Add pineapple and chicken. Toss everything together pretty good.
In a small bowl, combine the remaining ingredients to make a quick Asian dressing. You can either serve the lettuce on plates/bowls and then add dressing or toss dressing into large bowl to get everything coated pretty well. I just added it to the large bowl and combined everything.
Like I said, easy peasy. This was delicious, refreshing, and didn't give me that "I scarfed this down so fast because I was hungry and now I'm bloated feeling" before bed. Needless to say, it was about 11:30pm by this time and I didn't need a full stomach to put myself to bed. Enjoy!