Wednesday, May 18, 2011
Fresh Asian Chicken Salad
Adapted from Kraft Foods
2 boneless, skinless chicken breast halves
1/2 cup Kraft Light Asian Toasted Sesame Dressing, divided
4 cups torn salad greens
1 or 2 navel oranges, peeled and sliced
1 cup diagonally sliced snow peas
2 carrots, cut into match-like sticks
1/2 c slivered almonds, toasted (I toasted them with butter and brown sugar...I'm mean why not?)
1. Preheat grill. Brush chicken with a couple tablespoons dressing. Grill until done (165 degrees internal temp).
2. While meat is cooking, combine, lettuce, oranges, veggies, and nuts.
3. Add chicken and drizzle with remaining dressing.
*Rather than drizzling the dressing all over the salad, I let everyone at my table add their own (my children think Ranch is the only dressing that can go on salad). I really liked the sesame-ginger flavor of the dressing. This is definitely a repeat recipe for my house. My 6 and 4-year olds ate every last bit on their plates and my husband had at least 3 helpings. This is definitely a meal I can feel good about. The original recipe didn't grill the chicken so you can adapt this as needed for your family/day.