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Chicken Salad with Chili Lime Vinaigrette Recipe

Summertime means its usually too hot to cook, and most of us are keeping an eye out for new and different full-meal salads to serve for dinner. The following Asian Chicken Salad with Chili Lime Vinaigrette is colorful, delicious, fairly low calorie (for those who are lounging around the pool in a bikini around 400 calories for a full meal), and very filling. It is actually a clone for a popular salad served in The Bistro, a restaurant in the Courtyard Atlanta Airport in Atlanta, GA, and can be made at home in a minimum of hands-on time due to the availability of coleslaw mix (no need to shred cabbage and carrots) and packages of romaine lettuce that are already cleaned and torn. Its possible to find the other veggies already prepared in the produce departments of many larger grocery stores, too, but if not, the carrots, green onions, and cucumbers take very little time to chop. The dressing, of course, is quick, and takes only about 5 minutes to put together.
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The salad consists of crisp romaine lettuce mixed with coleslaw mix, crunchy diced carrots, green onions, cucumbers, and peanuts. Its topped with grilled chicken (grill extra when preparing grilled chicken for dinner marinated or not - to use in the salad or thaw out some frozen grilled chicken from the Grilled Chicken Module) and tossed with a spicy Chili Lime Vinaigrette. Everything can be done ahead of time, if thats more convenient, and tossed together at the last minute. For those who crave extra carbs, a handful of Chinese noodles can be tossed in, too. Crusty French bread (or any favorite bread or whole grain roll) is good, but not absolutely necessary, to round out the meal. Incidentally, Asian Chicken Salad with Chili Lime Vinaigrette also makes a great side salad for a crowd; chop the chicken into smaller pieces and as a side dish, this recipe serves 16 to 20.

8 Main Dish Servings

Chili Lime Vinaigrette:
1/2 cup Thai sweet chili sauce
1/4 cup rice vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons sugar
1/3 cup vegetable oil

Salad:
6 grilled chicken breasts from the Grilled Chicken Module, sliced
12 cups romaine lettuce, torn into bite-size pieces
1 16 oz. package coleslaw mix
4 medium carrot, peeled and cut into 1" dice
2 medium cucumber, quartered lengthwise and sliced
6 green onions including tops, sliced
1 cup roasted peanuts
  1. Place the dressing ingredients in the blender or MagicBullet; process until well-mixed.

  2. Mix the salad ingredients in a large serving bowl; toss with the dressing.

  3. Serve immediately.

Amount Per Serving
Calories 401 Calories from Fat 214
Percent Total Calories From: Fat 53% Protein 28% Carb. 18%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 4 g
Cholesterol 59 mg
Sodium 196 mg
Total Carbohydrate 19 g
Dietary Fiber 2 g
Sugars 3 g
Protein 28 g

Vitamin A 47% Vitamin C 84% Calcium 0% Iron 14%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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