Asian Cobb Salad


Mmmm we made this summery, fresh salad at a Pampered Chef meeting this week and I had to share it with you. This is in the Pampered Chef's "Season's Best" recipe book and I will be making it a lot more this summer! It was really easy and James loved it. Here is the recipe:
1/2 cup light Asian vinaigrette salad dressing
3 Tbs. Asian Seasoning Mix, divided
1 Tbs. reduced-fat peanut butter
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups)
2 ripe mangoes
1/2 medium seedless cucumber
1 cup snow peas, trimmed
1 small red onion
4 radishes
1 1/4 lbs. boneless, skinless chicken breasts
1 Tbs. vegetable oil
1/4 cup dry-roasted peanuts (optional)

1. For dressing, combine vinaigrette, 1 Tbs. of the seasoning mix and peanut butter in a small bowl. Whisk well and set aside.
2. For salad, rinse spinach and dry. Arrange spinach over large platter, mounding slightly. Dice mangoes (this mango wedger is AWESOME!). Dice cucumber and thinly slice peas on a diagonal. Slice onions into rings and cut in half. Thinly slice radishes. Top spinach with even sections of cucumber, onion, peas, radishes and mangoes, leaving a space for chicken.
3. Heat frying pan/BBQ over medium heat for 5 minutes. Brush chicken with veggie oil and sprinkle with remaining seasoning mix. Place chicken in pan and cook 4-5 minutes each side or until internal temperature reaches 160 degrees F. Remove chicken from pan, thinly slice and place over salad. If desired, coarsely chop peanuts and sprinkle over salad. To serve, drizzle dressing over salad and toss.


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