|
The World's Most Delicious Asian Chicken Salad Salad Supper
If you read my blog you know I have four quarts of strawberries in my fridge though it could be back up to an quart count by now because my friend Sharon wants me to take her strawberry picking and by the time this post gets launched we may have been to the farm and back.
Anyway, I can't get enough strawberries into my system fast enough. I'm in love with them right now! They're the first thing I eat in the morning and the last thing I snack on before I sleep. Their true season is short so I'm taking advantage of every single second. What any of this has to do with supper is absolutely nothing!
Grilled (poached, broiled, roasted, or leftover) Chicken Salad with Spinach, Strawberries and Oranges with a Sesame Miso Vinaigrette.
The World's Most Delicious Asian Chicken Salad Salad Supper
Time savers:
Use pre-washed baby spinach, and pre-shredded carrots, buy a pre-roasted chicken, use small strawberries and you won't have to cute them in half.
Tip: Miso is usually found in gourmet and Japanese grocery stores in the refrigerator sections near the fresh tofu.
Serves
4
Ingredients
For the
Dressing
 |
|
| 1 |
Tablespoon white or yellow Miso |
| 1/4 |
rice wine vinegar or more to taste |
| 1/4 to 1/2 |
teaspoon dark sesame oil |
For the
Salad
|
|
| 1 |
pound of grilled, poached or roasted chicken cut into bite size pieces |
| 2 |
oranges, peeled and cut into bite size pieces |
| 1/2 |
quart fresh strawberries cut in half |
| 1 |
pound fresh spinach leaves, washed and dried, torn into bite size pieces if not using baby |
| 1/2 |
bag shredded carrots |
 |
Whisk first three ingredients together in a large salad bowl. Taste and adjust seasonings. Add chicken, oranges, strawberries, spinach and carrots. Toss until well coated. Taste and adjust seasonings. Serve.
|
Print-friendly
view |
