Asian Chicken Salad

An easy supper salad for nights too hot to cook

Ya know? Some days it’s just too blasted hot to even think about turning on the stove. Or tending a hot grill. Yup, it’s July in the Midwest.

What’s a parent to do? Pack the kids in the car, turn the air on high and pull into a drive-through? Head for an air-conditioned restaurant? Now we’re talking! But wait! There’s an alternative that’s cheaper, faster, more healthful and far more delicious!

On the way home, make a quick stop at the grocery (supermarkets are air conditioned, right?) for a few items, head for home and dinner’ll be on the table in a matter of minutes.

ALANNA's TIPS Often, you can find sliced peppers in the salad bar, saving a step.

Fresh mangoes can be tricky in the middle part of the country: I rely on the ones in jars from the refrigerator section.

If your market carries a ready-made Asian dressing, use it to further simplify the meal’s preparation but do plan to add fresh-chopped cilantro and fresh-grated ginger.

Feel free to “veg up” the chicken mixture with diced celery or carrot. It’ll add crunch along with bulk, helping to fill hungry bellies with fewer calories.

Almost any fruit will do but fruit does contrast beautifully with the chicken and dressing mixture.

Consider keeping a copy of the recipe (and other fast favorites) in the car so no ingredients are forgotten.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a fast weeknight recipe via e-mail.

ASIAN CHICKEN SALAD

Hands-on time: 15 minutes
4 servings

1/4 cup chopped cilantro
2 tablespoons grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon sugar
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon dried mustard
1/2 cup peanut or vegetable oil
1 rotisserie chicken, skin removed, meat chopped (about 4 cups)
6 ounces baby spinach leaves
2 cups sliced red, yellow and green peppers
1 cup bean sprouts
1/2 cup honey-roasted peanuts (optional but nice crunch)
Salt and pepper to taste
Mixed lettuces
Mango slices, red grapes or banana chunks

Whisk dressing ingredients together and set aside.

Stir together chicken, spinach, peppers, bean sprouts and nuts. Stir in just enough dressing to lightly wet. Season with salt and pepper.

Arrange spring greens on each serving plate, then mound with chicken mixture. Decoratively arrange fruit on the plate. Serve immediately.

NUTRITION ESTIMATE Per Serving: 403 Cal (27% from Fat); 45 g Protein; 12 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 30 g Carb; 6 g Fiber; 147 mg Calcium; 5 mg Iron; 912 mg Sodium; 125 mg Cholesterol, Weight Watchers 8 points

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July 25, 2003