Viewing recipes on Pinterest has given me lots of ‘food for thought’ lately. There are many creative cooks out there, pinning recipes from all over the web. Of course, you can’t be 100% sure that any one recipe will work, coming from god-knows-where websites, blogs and all, but with careful selection you can find some gems. This one from Damn Delicious lived up to the name of its blog. It really was delicious, and a healthy winner to boot!
I took the assembled salad over to Liz’s and Bren’s house to share for Memorial Day and then remembered that the mandarin oranges were still at home in the fridge, doing us no good at all. Alas, they will have to go into the next rendition of this wonderful, light entree salad.
The dressing is low fat (only one Tablespoon of sesame oil), yet it gives you a real blast of sweet/salty Asian flavor. I doubled the ingredients just to have some extra dressing on hand in the fridge. It’s that good. Sprinkle a few drops on grated carrots or sliced cucumber and have at it.
I poached the chicken breasts (thinly sliced leftovers make delicious chicken sandwiches the next day) using this recipe, which produces reliably tender, moist meat. You can use leftover rotisserie chicken if you must, but I’ve become a poaching convert thanks to Cook’s Illustrated.
5 cups chopped romaine lettuce
1 (11-oz.) can mandarin oranges packed in light syrup, drained
1/2 cup shredded cooked chicken breast
1/2 cup grated carrots
1/2 avocado, chopped
2 hard-boiled eggs, chopped
1/4 cup chopped green onions
1/4 cup rice vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 Tbsp. sugar
1 garlic clove, minced
1 tsp. grated fresh ginger
Whisk together all sesame vinaigrette ingredients in a jar or small bowl and set aside.
Divide romaine in two bowls or plates; top evenly with rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions. Serve with sesame vinaigrette.
WW Points per serving: 10