When I was a kid, the idea of eating a salad as an entree would’ve been completely offensive. At the time that meant all of my least favorite foods piled up on a plate. A meal better suited for a rabbit than a hungry child. But as I got older, my taste buds totally changed and what once was a undesirable meal is now one of my favorites.
I especially like salads that include a protein. Chicken, steak and salmon are some of my favorite proteins for salads. And the summer months make it really easy to put a substantial salad on the table in a jiffy. Like this Asian Chopped Chicken Salad with Ginger Peanut Dressing. A simple grilled chicken breast atop a bed of greens mixed together with tons of colorful veggies and crowned with crispy wonton strips.
A hearty meal that is packed with nutrition and flavor. It almost makes me feel like I’m a health and wellness blogger.
Want to know how far I am from a health and wellness blogger?
I’m writing this post from the comfort of my bed in Chicago, as I’m here visiting for a conference. I actually made this recipe right before I left so I could post it while I’m here.
So, as I sit here this morning writing this very healthy post, my breakfast consists of a Twinkie. Did you know that they are back on the market? Yup and not a moment too soon.
As much as I’ve grown to love healthy meals like this salad, the kid in me still remains.
- 6 cups mixed salad greens, chopped
- 3 cups grilled chicken breast, diced
- 2 cups red cabbage, chopped
- 2 cups bean sprouts
- 1 cup red bell pepper, diced
- 1 cup edamame
- 1 cup snow peas
- 2 cups crispy wonton strips
- ½ cup plus 2 Tbsp vegetable oil
- ½ cup plus 1 Tbsp rice wine vinegar
- ¼ cup smooth peanut butter
- 3 Tbsp fresh grated ginger
- 3 Tbsp lite soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp sesame oil
- 2 Tbsp green onions, sliced
- Garnish with peanuts
- Toss together all vegetables for salad. Place diced chicken and crispy wontons on top.
- Whisk together all dressing ingredients. Drizzle on top of salad. Garnish with peanuts. Serve.