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Thursday, March 10, 2011

Crunchy Chicken Asain Salad

Bean Sprouts
Shredded Carrots
Scallions
1 small avocado, pitted, peeled and cut into 12 thin slices
Chicken
Brown Rice Noodles
Cilantro
Basil
Add any of the following nuts...cashews, almonds, pumpkin seeds, sunflower seeds.

Add Ginger and Soy for added flavor.

For the dressing
1/3 cup plain silken tofu
1/3 cup low-fat plain unsweetened soy milk (soya milk)
1 tablespoon peeled and minced fresh ginger
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon light miso
1 teaspoon ground mustard
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion, including tender green top

To make the dressing, in a blender or food processor, combine the tofu, soy milk, ginger, soy sauce, miso and mustard. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside.
Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion. Top each avocado with a dollop of the remaining dressing. Serve immediately.

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