Today is the day that Barefoot Bloggers get together and blog about an Ina Garten recipe. This Thursday’s pick was Chinese Chicken Salad by Kenzie’s Kitchen. As simple as the recipe was, I made it even easier. Instead of making the dressing, I used Trader Joe’s sesame soy ginger vinaigrette. I don’t think Ina would be proud of me, however the dressing was quite good and also fat free with no preservatives. I really don’t think you can beat that. So I threw the few other ingredients together and had a quick, delicious lunch. If you would like the original recipe, go here. If you are feeling a little lazy today, like me, follow the instructions below. Did I mention, my kids are on spring break and I slept until 9am this morning? Ina, please don’t hate me!
Chinese Chicken Salad For One
1 cup cooked chicken, shredded
4 asparagus spears, blanched and cut in thirds
1/4 cup sliced sweet peppers
1 TBS chopped scallions
2 to 4 TBS Asian dressing
1 tsp sesame seeds
In a small bowl, mix together chicken, asparagus, peppers, scallions and enough dressing depending on taste. Sprinkle with sesame seeds and refrigerate for a few hours before serving if desired.