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Sometimes, all you want for dinner is a salad.
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Not a plain garden salad with dressing and a couple of croutons tossed in, but something a little more substantial.
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This easy recipe is an Asian-style salad which has a beautiful array of colors, plenty of crunch to make things interesting and is great for a warm summer day.
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Instead of having typical dinner rolls as a starch, try scallion pancakes, that you can find in the freezer section of your local Asian market.
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The cold, tropical flavor of coconut pineapple ice cream is the perfect way to round out this hot-weather meal.
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TIPS: As a shortcut, use leftover rotisserie or possibly other cooked chicken.
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Purchase cut-up vegetables at the salad bar to save cutting time.
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Heat a large pot of salted water to a simmer.
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Poach chicken breast in simmering water till internal temperature reaches 165 degrees, about 20 min.
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Set aside to cold.
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Combine carrots, apple, bell peppers and lettuce in a large bowl.
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Skin chicken; remove meat from bones.
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Shred the meat; add in to the salad.
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Combine peanut oil, peanut butter, rice vinegar, soy sauce, brown sugar, ginger and chili paste in a small bowl; whisk till smooth.
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Add in the chow mein noodles and dressing to the salad; toss.
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Portion the salad onto plates; sprinkle with peanuts and green onions.
