Wednesday, July 30, 2008

Asian Turkey Salad; A Quick and Cool dinner for summer

What could be a better dinner on a hot and humid July night than a loaded salad? It's full of great vegetables, a tangy dressing, and leftover turkey breast. The original recipe which came from Everyday Food used a rotisserie chicken but I had grilled a turkey breast yesterday so we used some of the leftovers instead of chicken. It was quick, cool and delicious.


Serves 4

* 2 cups fresh cilantro leaves and soft stems
* 1/4 cup fresh lime juice (from 2 limes)
* 1/4 cup vegetable oil
* Coarse salt and ground pepper
* 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
* 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
* 1 red bell pepper (ribs and seeds removed), thinly sliced
* 2 scallions, thinly sliced
* 1 large head romaine lettuce, torn into bite-size pieces
* 1/2 cup cashews


1. Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
2. In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

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