I decided to veer off the path of this week's suggested "Fajita Salad with Creamy Cilantro Sauce". The idea of a fajita salad sounded good, but by the time this picky eater deleted the beans, tomatoes, olives and changed the cilantro to basil, it would not even be close to the recipe. Instead I made Kim's original thought for which recipe she might use: Cashew Chicken Salad with Mandarin Oranges" from Cooking Light.
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
2 teaspoons hoisin sauce
1/2 teaspoon salt
4 cups shredded iceberg lettuce
3 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups fresh bean sprouts
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted cashews
1 (11-ounce) can mandarin oranges in light syrup, drained
Combine first 6 ingredients, stirring well with a whisk.
Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.
Calories:300 (30% from fat)
Fat:10.1g (sat 2.6g,mono 4g,poly 2.2g)
The salad was delicious. I followed the recipe, except I forgot to buy the bean sprouts. The dressing was tangy, and it was an easy light summer meal on a 104 degree day. Perfect!