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Mix It Up With Grilled Chicken In Oriental Salad

Tribune photo by MARCIA BIGGS

Have some leftover grilled chicken? Try adding it to an Oriental salad.

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By MARCIA BIGGS

The Tampa Tribune

Published: May 23, 2008

It's Memorial Day weekend, the official start of the backyard barbecue season. If you'll be hosting a get-together, chances are you may end up with some picnic leftovers - not a bad thing in my book. I like to create salads and pasta dishes out of grilled leftovers, adding a few new ingredients or spices to liven it up.

Who says grilling is just for meat? If you'll be firing up the barbie, be sure to toss on some veggies. Best bets are peppers, asparagus, corn on the cob, eggplant, onions and mushrooms. Rub oil on vegetables before grilling. Use skewers for best results, interspersing chunks of pineapple for added flavor. Marinate with ginger soy dressing, if you like. Grilled veggies are wonderful the next day, sliced up and tossed with pasta. Add a few tablespoons of bottled spaghetti sauce or olive oil and minced garlic, then season to taste.

This Oriental Chicken Salad is a great way to use up grilled chicken. I tried it first in a wrap using whole wheat tortillas, but it was very drippy. If you want to wrap it, be sure to go light on the dressing (and warm the tortillas in a microwave for 10 seconds). Using a bagged prepared salad makes this a super easy lunch. The Dole Very Veggie variety includes snow peas and grated carrots, which are ideal for this dish.

ORIENTAL CHICKEN SALAD

1 1/2 cups shredded cooked chicken

2-3 scallions, chopped

1 bag (12-ounce) prepared salad mix with snow peas

2 carrots, grated

1 (11-ounce) can mandarin oranges, drained

1 (3-ounce) can chow mein noodles

6 whole-wheat flour tortillas (6-inch), optional

Dressing

1/4 cup canola oil

3 tablespoons soy sauce

3 tablespoons cider vinegar

1 tablespoon sesame oil

1 tablespoon fresh grated ginger

Pinch sugar

Combine all salad ingredients, except chow mein noodles, in large bowl.

In a jar, combine all dressing ingredients and shake well. Just before serving, pour dressing over salad and top with chow-mein noodles. Serves 4-6.

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