It has been declared salad week in my household. I made the decision last week for various reasons: hoping to help the weekly grocery budget and my reclaimed weight gain after the breastfeeding ceased. Naturally, I was very excited that McKenzie of Kenzie's Kitchen chose the first recipe this April: Chinese chicken salad.
I did make a few changes:
- 3 boneless, skinless chicken breasts
- Green pepper instead of red
- Omitted sesame oil
Results: My husband and I loved it! The only thing that was missing was some good crunch. Perhaps some fried wontons, chopped peanuts, or even broken up ramen noodles would suffice. I think the dressing alone was good had I reduced the amount of oil. A jalapeno would have added nice spice. I can see this fitting easily into our weeknight rotation for an easy fix. We have most of these ingredients on hand all the time.
Final Grade: A-
(now if the Croque Monsieur will be so figure friendly....)