Asian Chicken Salad

Asian Chicken Salad

Prep Time30 mins
Course: Breakfast, Main Course, Salad, Side Dish
Cuisine: Asian American
Keyword: asian chicken salad, entree salads, no cook meals
Servings: 4 people
Calories: 587kcal

Ingredients

  • 1/2 head of green cabbage chopped
  • 1 cup shredded red cabbage
  • 2 cups skinless rotisserie chicken chopped
  • 4 scallions thinly sliced (green ends only)
  • 1/2 cup sliced almonds
  • 1 cup canned mandarines drained
  • 1/2 cup chow mein noodles La Choy- crispy

Asian Dressing

  • 1/4 cup olive oil or oil of choice
  • 3 tbsp rice wine vinegar
  • 3 tsp coconut aminos or soy sauce
  • 2 tsp sesame seed oil
  • 1.5 tsp ginger grated

Instructions

  • Cut the head of green cabbage in half saving half for later use. Thinly slice then chop into bite-sized pieces and place in a large bowl.
    Add shredded red cabbage and toss to combine.
    Remove skin from rotisserie chicken and chop breast meat- set aside.
    Thinly slice scallions (green portions only) and add to the bowl
    Drain juices from mandarines and add to the bowl
    Add chicken, sliced almonds and dressing - toss to combine.
    Add the salad to bowls and top with chow mein noodles

Notes

This salad can be made with lots of variations and turns out well.  If you prefer a vegetarian version adding shelled edamame adds a boost of protein without the chicken.  The coconut aminos give a similar flavor and lower salt option to soy sauce but the real thing works as well.

Tuna Pita Pocket Minis

 

Tuna Pita Pocket Minis

High protein and easy to throw together for a quick lunch.
Prep Time10 mins
Total Time15 mins
Course: Main Course, Salad
Keyword: easy lunch, easy meal, tuna, tuna pita pockets
Servings: 2 people
Calories: 557kcal

Ingredients

  • 1 can tuna packed in water
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 tsp dill
  • kosher salt to taste
  • ground pepper to taste
  • 3 tbsp 2% greek yogurt
  • 6 mini pita pockets

Instructions

  • Drain tuna and add to mixing bowl
  • Combined remaining ingredients and mix thoroughly
  • Cut mini pita pockets in half
  • Scoop small portion of tuna into each half pocket and serve

pita bread with tuna salad

No-Cook Summer Meal

It’s August and here in the Northeast we have been enduring a stretch of hot and humid weather. While part of me is embracing the warm summer nights, I will admit there is also a part that struggles to think about turning on the oven or stove to make dinner and risk making the kitchen even a degree hotter. On nights like these this White Bean and Tuna Salad makes a great no-cook meal. The beans and tuna provide a great source of protein and the tomatoes could not be better this time of year!