Spring has sprung in our household. My children’s sports schedule is full and Mom’s chauffeur service is in high demand. Therefore, I am often attending a game or driving to and from a practice during dinner hour.
On these days I often prepare dinner in the early afternoon. A casserole type item or a dish like my Asian Chicken Salad works best. For this fresh and filling salad, I chop all my vegetables and shred my chicken, before the kids get out of school. Basically, before my transportation skills are needed.
Don’t get me wrong – I love attending my children’s athletic events. There is nothing better than sitting outside on a warm afternoon in San Diego, soaking up some sun and softball. Sharing in their victories and comforting their defeats, are what parenting is all about. It’s just the timing that gets tricky.
When we are finally settled at home for the evening, I toss this salad with dressing and we are ready to eat. I tend to be a salad dressing purist, snubbing those purchased ones that are loaded with sugar and other ingredients I can’t pronounce. However, there are a few I find acceptable at the grocery store. LaMartinique True French Vinaigrette is my favorite. Only 5 ingredients with no sugar create it’s tangy, light and peppery taste. With the Asian Salad, I use a Kraft dressing. Their Light Asian Toasted Sesame has hints of ginger and other flavors like soy sauce and citrus which compliments the salad nicely. Here is a link for a homemade Asian sesame dressing if you prefer:
http://www.epicurious.com/recipes/food/views/Firecracker-Spinach-Salad-with-Orange-Sesame-Dressing-235683
Asian Chicken Salad
Serves 4
Ingredients:
2 cups shredded cooked chicken
2 bags pre-cleaned mixed greens or chopped romaine hearts
1 red pepper sliced julienne
1 cup baby carrots
½ cup frozen or canned corn
1 cup thinly sliced celery
1 cup shelled edamame
½ brick of dry ramen noodles, broken into small pieces
¼ cup of Kraft Light Asian Toasted Sesame dressing
Directions:
Arrange lettuce in large bowl. Top with chicken and assorted vegetables. Crumble ramen noodles and sprinkle on salad. When ready to serve, toss with dressing.
