My family and I have spent the past week on vacation in the Mid-Atlantic states. We have been to the beach several times and enjoyed the usual beach fare: french fries, ice cream, Italian ice water, caramel corn. Travelling by car with four children, there also have been numerous stops at fast food restaurants for pizza, fried chicken, and more french fries.
The vacation has been a success, except for the weather. Though when you are somewhere between the ages of six and eleven, overcast skies and chilly temperatures don’t stop you from jumping in the waves or hotel pool. Of course, that means mother and dad spend the afternoon watching from the shore or side, hoping that the kids will tire soon.
So, with the vacation coming to an end, I have been dreaming about returning home and having a nice, healthy salad for dinner. Something with a more exotic taste but nothing too wild for the kids. The salad that should work for all of us would be an Asian Chicken Salad.
Home, my own bed, healthy food. What more could a girl want?
- 1 pound boneless chicken breast
- 2 hearts of romaine lettuce
- 4 scallions
- 1 red pepper
- 2 large carrots
- 1 11 oz. can mandarin oranges
- 1 bag slivered almonds
- 3/4 cup chow mein noodles
- The Ginger People Ginger Sesame Vinaigrette
- Preheat grill. Rinse chicken and pat dry.
- Place chicken on grill, and cook for 5 minutes on each side, or until cooked through. Allow to cool on cutting board.
- While chicken is cooking, shred lettuce into bite-sized pieces and place in large bowl.
- Cut off ends of scallions and slice thinly. Remove seeds and cut pepper into thin strips.
- Shred carrots. Place all veggies in bowl and mix well.
- Divide salad onto four plates or bowls.
- Cut cooked chicken into strips and divide among salads. Drain and top salads with mandarin oranges. Garnish salads with almonds and chow mein noodles.
- Serve salads to diners, having them put on the desired amount of vinaigrette.
