The 'Big Salad': Asian style

Friends, I'm back on the Weight Watchers.
This doesn't mean that you won't ever see a cheese-laden dish again in this space, but they will be fewer and farther between. Pool season approacheth and I've got some baby weight (all right, a LOT of baby weight) to rid myself of before I can don the dreaded swimsuit.

Also, with the onset of spring, our evenings get a lot busier. We want to be outside more and have more and more activities planned, so standing around in the kitchen watching water boil just isn't really practical in these months. I asked Mr. Meat and Potatoes tonight "What's for dinner?" t was supposed to be funny because he never makes dinner save the occasional frozen pizza that he admittedly always cooks to perfection. (Yes, there is an art to perfect frozen pizza-making.) But he didn't take the bait and instead quickly replied "The Big Salad." He's being supportive of my weight efforts even if it is killing him slowly inside.

The Big Salad is pretty much any salad I make that serves as a meal in itself and includes a good helping of meat. Tonight's big salad was a perfect Weight Watcher meal because it lacked cheese or any sort of fattening, creamy dressing. Still, it was flavorful and filling, and that's what we're going for, right?

Asian Big Salad
6 chicken tenders
Several large handfuls of spring mix greens
1 orange
4 or 5 green onions
2 carrots
1 red bell pepper
Handful of cilantro leaves
1/2 teaspoon sesame seeds

The Dressing
1/8 teaspoon sesame oil
2 tablespoons canola or olive oil
4 tablespoons soy sauce
1/2 teaspoon Sriracha
1 tablespoon honey
2 teaspoons fresh ginger, minced
2 tablespoons water
3 tablespoons Dijon mustard
Pinch of kosher salt

Combine all the ingredients for the dressing and shake or stir well.

Preheat your oven to 350 degrees and lay your tenders in a small baking dish. Pour half of the dressing over them, shake some sesame seeds over the top, and bake for 20 minutes.

Meanwhile, assemble your salad. I like to julienne the carrots and bell pepper into thin strips. Use white and green parts of the onions. Peel and section your orange and shake on a few more sesame seeds. Pour the rest of the dressing over and toss to coat.

So colorful and delicious!

Serve the chicken atop a large portion of the mixed salad. You can serve the chicken hot or let it cool in the refrigerator — however you prefer.

This is ready in about 30 minutes and requires minimal cleanup (especially if you, like me, line your baking dish with aluminum foil before you put the chicken in). Perfect for a spring evening meal.

Weight Watcher Points Plus Values: 5 per serving

Comments

Jan Reno 1 year, 7 months ago

I'm adding this to my week's menu's right now!

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