Thursday, June 5, 2014

Chicken and Avocado Salad with Wasabi-Lime Dressing

I think Cooking Light or My Recipes had an email or thing about avocados last week because I suddenly had 3 or 4 recipes with avocado.  Also our cilantro plant is looking a little sad (burning) so we figured we should have some cilantro this week.  This recipe was in my list to try, so I showed D.  It was a little intriguing because it seems like it would be Mexican-like, and then, oh, let's throw wasabi in there.

It was really good.  The one thing I would have done differently is to save a bit of dressing for the spinach.  It needed something.  Also, if you are having  it as left-overs you need some lime to liven the flavor up (it seemed to dissipate).  This could have also been because it was in my car at 85 degrees (in a lunch bag, but not a cooler) for 3 hours.  Who knows.  It tasted fine.

Would have again.

Chicken and Avocado Salad with Wasabi-Lime Dressing

Photo by ALB

Yield: Serves: 4
Prep time:20 Minutes

1/4 cup olive oil
3 tablespoons lime juice (from 1 large lime)
2 teaspoons wasabi paste (D made his own from wasabi powder)
1/2 teaspoon salt
1 teaspoon finely chopped fresh ginger
3 cups shredded cooked boneless, skinless chicken from a rotisserie bird (D grilled up some chicken)
2 medium avocados, peeled, pitted and diced
4 scallions, white and light green parts, finely chopped (about 2/3 cup)
1/4 cup finely chopped fresh cilantro
8 cups lightly packed baby spinach (about 6 oz.)

1. Whisk together oil, lime juice, wasabi, salt and ginger in a small bowl. Place chicken, avocados, scallions and cilantro in a large bowl. (Save some dressing for the spinach).Pour dressing over mixture; toss gently.

2. Divide spinach among 4 plates (Add the saved dressing), top with chicken salad and serve immediately.

Nutritional Information
Calories: 477; Fat: 31g; Saturated fat: 5g; Protein: 37g; Carbohydrate: 14g; Fiber: 9g; Cholesterol: 89mg; Sodium: 465mg

All You APRIL 2013

No comments: