I would consider myself more of an herbivore than a carnivore.
In fact I wasn’t much of a meat eater until I met my husband. Oh, how love will change things, even your diet.
I now love cheese and chicken, two things I wasn’t big fans of. As for my husband, he now loves chocolate and sugar more than he would admit to.
The one thing I love about spring more than running outside and the blossoming of the trees are SALADS.
I know you can have these anytime throughout the year, but come summer and spring our weekly menu includes at least 2 salads. Although there is definitely more groaning from the kids with the salad rotations, I try my best to make it something appealing to them by adding an assortment of veggies to choose from and grilled chicken this seems to ease the “pain”.
The Chopped Asian Chicken Salad with Ginger Chili Lime Dressing is one of my favorite salads, I love the dressing. This isn’t your normal dressing, this has a slight burn in the end and you don’t need much.
I serve this salad two ways. #1 salad bar style, like in the picture where you are the greens on the bottom and all the other toppings chopped and lined up, this way the kids can pick and choose what they want. #2 after the kids have taken what they want, I mix it all together with ¼ cup of dressing and toss to coat the entire salad with a light glaze of dressing, like you would with a Cesar but not as thick on the dressing.
The dressing on its own, isn’t my favorite but with all the fresh vegetables, chicken and rice noodles this is the perfect balance of flavors.
Making this a spring and summer must have.
Chopped Asian Chicken Salad with Ginger Chili Lime Dressing - a delightful salad full of flavor and a touch of heat.
- 2 chicken breast or 5 chicken thighs, marinated in teriyaki sauce, grilled and chopped
- 3 head romaine, chopped
- 3 carrots, sliced thinly
- 1 ½ cup broccoli slaw
- 1 cup purple cabbage, diced
- 1 red pepper, diced into large chunks
- 4 green onions, chopped
- 1 cup cilantro, coarsely chopped
- 4 ounces rice noodles, cook and strained, rinsed with cold water
- 1 -2 tablespoons sesame seeds
- Additional add-ins: kale, spinach, bean sprouts
- Ginger Chili Sauce
- 1 tablespoon ginger, chopped fine
- 1 tablespoon garlic, chopped fine
- 3 tablespoons lime juice
- 3 tablespoons low sodium soy sauce
- 1-2 tablespoons toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili sauce
- ¼ cup cilantro, chopped (optional)
Using a large serving dish, I like oval chopped bowls place all your greens, I used romaine this time I also love to add kale and spinach to this as well. Then in a rainbow like fashion, layer all your other toppings: carrots, broccoli slaw, red pepper, rice noodles and purple cabbage in rows. Top with grilled chicken, cilantro, sesame seeds and green onions.
You can serve like this, so people and can pick and choose what they want with their greens, this is what I do with the kids. Or you can toss salad with ¼ - ½ cup of dressing, lightly coating all the ingredients. I do this after the kids have taken what they want.
Ginger Chili Lime Dressing
Mix all the ingredients in a bowl, I like to let it sit for a couple of hours in the fridge before, but it is good either way. Be generous with the lime juice and adjust the chili sauce to the heat you like.