Its getting to be the season in AZ when you just don't want to cook because its just too hot. When it is this hot I like making filling salads that are tasty and unique. This chicken salad definitely fits that description. The recipe is from Taste of Home magazine.
1/3 cup fat-free mayonnaise
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground ginger
1-1/3 cups cubed cooked chicken breast
1/2 cup chopped fresh snow peas
1 small sweet red pepper, chopped
1 tablespoon sesame seeds, toasted
4 lettuce leaves
1 tablespoon chopped cashews
In a small bowl, combine the mayonnaise, soy sauce and ginger. Stir in the chicken, peas, pepper and sesame seeds. Serve over lettuce leaves; sprinkle with cashews. Yield: 2 servings.
The night before I was ready to make the salad, I defrosted some chicken breasts in a cute Pyrex refrigerator dish.
I put them in a ziploc steam bag and they cooked up perfectly, I am still loving those bags a lot.
I put them back into another Pyrex dish and let them chill out overnight.
The next day when I was ready to eat I got out the rest of the ingredients. You need the cooked chicken, snow peas, mayo, soy sauce, red pepper, almonds or cashews, ginger and lettuce.
Chop up the peas.
Chop up the pepper.
Chop up your chicken.
And finally, chop up your nuts.
After everything is chopped its time to make the dressing. Combine the mayo, soy sauce and ginger.
After that is combined, toast your sesame seeds in a hot pan. Keep an eye on them as they will cook up FAST.
When those are done get everything else in the bowl, the colors are so pretty!
Give it a stir and lay out your lettuce leaves because you are ready to eat!
Sprinkle the seeds on the top and enjoy! I love toasted sesame seeds and they add that little extra something in this salad that makes it special.