Saturday, July 24, 2004

Salad Days

It was about 102 degrees outside today. The heat usually drives away my desire for anything served above a temperature of 70 degrees. So I turned to a summer staple of mine. We never ate salad or raw vegetables when I was a child. Vegetables were usually sauteed or stir fried or served cooked with meat or fish. I associated the eating of raw leafy vegetables with our pet rabbit. Fortunately Filipino-Chinese are not fond of rabbits... for dinner. Now, duck or swine, are different matters all together.

Chicken Salad with Cashews
2 boiled chicken breasts cooled and diced
2 stalks of celery chopped
1/3 c. chopped red onion
2 small cans of pineapple in chunks (reserve the juice)
1/2 c. chopped or halved cashews
1 tbsp basalmic vinegar
3 tbsp mayonaise
salt
white pepper
zest of half an orange
baby spinach leaves
1/4 c. golden raisins (optional)

If the chicken appears to be a little dry soak it in about 1/3 c. of the pineapple juice. Salt the chicken lightly Mix in the vegetables and cashews. In a small bowl mix 1/3 c. of the pineapple juice, the mayonaise basalmic vinegar, and pour all over the chicken salad. Add the orange zest. Toss the salad so that it's coated evenly with the dressing. Salt and pepper to taste. Add the the raisins, if desired. Serve on top a fresh bed of baby spinach.

 

 

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