It’s that day of the week again where we bring to you a healthy dish. This is an Asian inspired pear salad with a tangy salad dressing to go with it! The addition of roasted chicken breast makes this salad perfect for a full meal or can be cut down to smaller amounts and used as a side dish!
- 1 head napa cabbage, washed and finely shredded
- 1 lemon, juiced
- 2 large chicken breasts, boneless and skinless, roasted and cut into strips or shredded
- 4 Asian pears, sliced
- 1 ounce (28g) fresh ginger, peeled and sliced into thin strips
- 1 ounce (28g) mint or cilantro, sliced very thin
- 2 green onions, chopped
- 2 chilies of your choice, seeds removed for less heat and minced
- ¼ cup (60ml) peanuts, optional
Serves 5
Time required 10 minutes
Difficulty level 1
Cost of ingredients 7USD
Toss the cabbage, lemon juice, pears, ginger, mint or cilantro, green onions and chilies together. Add in chicken and toss again.
Make the salad dressing.
Dressing
- 1 tablespoon lemon grass, minced
- 1 clove garlic, minced
- 2 tablespoons (30ml) chili paste
- 3 tablespoons (45ml) fish sauce
- 1/3 cup (75ml) lime juice
- 2 tablespoons (30ml) sesame oil
- ¼ cup (60ml) rice wine vinegar
- 1/3 cup (125ml) sugar
If you have a blender or food processor, put all the dressing ingredients in an pulse until smooth. If you don’t, mix together the liquid ingredients along with the chili paste and sugar with a whisk. Add in lemon grass and garlic and stir in, it won’t be as much of a liquid as blending, but will give the same flavor!
Pour on top of the salad and toss to coat all of it, top with the peanuts
Serving size 1/4 of the recipe (557g) (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving): Cal. 381, Total fat 11g, Sat. Fat 2g, Trans Fat 0g, Monounsaturated Fat 4.7g, Polyunsaturated Fat 3.4g, Cholesterol 58mg, Sodium 669mg, Total Carbohydrates 43g, Dietary Fiber 11g, Sugars 27g, Protein 28g, Vit. A 18%, Vit. C 226%, Calcium 15%, Iron 16%
Photo by sierravalleygirl
Wed, May 12, 2010
Main Courses, Recipes, Side Dishes