Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

ASIAN CHICKEN SALAD WITH ROASTED PEANUTS




Source of Recipe


Bon Appétit


Recipe Introduction


Use leftover chicken if you have any on hand, or start with a rotisserie chicken. Be sure to pick up the sliced peppers from the salad bar while you're at the market. Crunchy sesame breadsticks are all you need to complete the meal — except, of course, dessert, which could be pineapple slices sprinkled with coconut and broiled.




List of Ingredients




3/4 cup bottled Asian-style dressing
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh ginger
1 6-ounce package baby spinach leaves
2 cups mixed sliced red, yellow and green bell peppers
1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
1/2 cup honey-roasted peanuts
1 mango, peeled, pitted, sliced



Recipe



Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

Makes 4 servings