I will not hesitate to add lighter recipes to the group i am sure its hot and humid and sometimes food is the last thing on mind ,but when its cooler by the pool or on the beach u always can pack this light meal in a ziplock and toss it in yr bag to enjoy while watching seagulls or sunset :) enjoy

a tricky dressing to your regular chicken Salad:
1 whole chicken breast or two halves (boneless and skinless, about 3/4 pound)
1 small head lettuce or 1 bag iceberg lettuce (10 oz.)
1 carrot
½ English cucumber
½ red bell pepper
½ cup roasted slivered almonds
2 oz. fresh cilantros

Boil chicken breast for about 10 minutes in boiling water. Let cool. Use hands to shred chicken into thin strips. Core lettuce and cut into quarters then shred the lettuce into ¼-inch thin strips. Peel the carrot, diagonal slicing the carrot into 1/4 inch thin pieces then cut into strips. Wash (do not peel), slice the cucumber diagonally into ¼-inch thin pieces then cut into strips. Cut the red bell pepper into 1-½-inch length pieces then cut into thin strips. Wash and break the cilantro into small pieces.

In a small bowl mix 2spoons of smooth peanut butter with ½ cup water and 1 teaspoon salt. Whisk together until become smooth thin paste. Add:

2 cloves garlic (crush, peel and finely minced)
¼ cup white vinegar
3 tablespoons canola or vegetable oil.
2 tablespoons soy sauce
1 tablespoon finely grated fresh ginger root (peel the ginger root skin)
1 tablespoon red hot chili oil
2 teaspoons finely grated fresh orange peel or
lemon peel and half lemon juice

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