Making up for a Big Lunch

So I had a big lunch. We went out to eat and I enjoyed myself a bit more than I had intended to. That is only half true, I always intended on indulging at today. Sometimes you just have to go for it and balance it out with the rest of your meals that day.

Looking around the kitchen at dinner time, I had an orange on the counter that I knew needed to be eaten soon. I also had a small package of dry roasted cashews hanging out from an impulse buy the other day. In the recipe below I substituted almonds because they are a better choice health-wise. Whatever nuts you use, it always adds a bit more flavor if you toast them in a dry skillet for a few minutes. It helps release their flavors.

For a dressing, I had a brand new (using the term "brand new" loosely, I bought it almost a month ago but never tried it) bottle of Kraft Light Asian Toasted Sesame dressing. This was the perfect start to a salad! I pulled out a frozen, cooked chicken breast,thawed it, sliced it up, and grabbed a bag of greens and voila! An Asian Chicken Salad was born. It's not reinventing the wheel or anything, but dang it was tasty.


Chicken Salad with Toasted Sesame Dressing
serves 1

1 to 2 Tablespoons Kraft Light Asian Toasted Sesame Dressing
1 Tablespoon orange juice
2 cups mixed greens
1/2 orange, sliced into wedges
3 oz sliced, grilled chicken
1 Tablespoon Almonds, chopped
2 Tablespoons fresh cilantro, chopped


Mix dressing and orange juice in the bottom of a medium bowl. Add salad greens and orange slices and toss. Place salad on serving plate. Top salad with grilled chicken, almonds, and fresh cilantro. Enjoy!

NOTES:
I really advise that you throw in the cilantro (and besides, it's cheap). It adds a real pop of flavor almost as much as the juicy oranges!