Asian-Inspired Chicken Salad
Photo: Nikchick, CC BY-SA 2.0
This quick chicken salad uses store-bought grilled chicken and a bottled dressing to get a full main-course plate on the table in 15 minutes. The only real cooking is a 30-second blanch that keeps the broccoli and pea pods crisp and green. Nappa cabbage adds a mild crunch, and the optional mango slices set off a ginger or sesame dressing nicely. Serve it with sesame crackers for a weeknight lunch or supper.
Instructions
Bring a large saucepan of water to a boil. Plunge the broccoli and pea pods into it for just 30 seconds, so they turn bright but stay crisp.
Drain the vegetables right away, rinse them under cold water to stop the cooking, and drain them well so the salad does not turn watery.
In a large bowl, toss together the blanched broccoli and pea pods with the mixed greens, Nappa cabbage and carrots. Add the chicken strips on top.
Drizzle the dressing over the salad and toss until everything is evenly coated.
Divide the salad among 4 serving plates. Top with the sliced mango if you are using it, and serve with sesame crackers on the side.
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