A rainbow in your bowl

chicken_salad.jpg

R – red bell pepper
O – carrots
Y – yellow bell pepper

G – green cabbage, cilantro, basil, mint, lime juice, green onions

B – OK, the conceit breaks down a little here
I – yeah, yeah, so sue me
V – purple bell pepper! Ha-HA!

To look at this site, you’d think we only eat brown or red food around here. I guess my weekday meals are more multi-hued than the dishes I make (and post about) on weekends, but still: They say you should eat the rainbow to get the most nutritional benefit from foods, so I thought I’d give it a go in one dish last weekend with a Vietnamese chicken salad from the pages of my beloved Cooking Light.

For once, I didn’t really depart from the recipe much, except to use a little less chicken and a little more veggies than called for. I might use the proper amount of chicken next time, but this salad already was delicious with its balance of salty, sweet, and sour, with unami thrown in for kicks. In fact, it was Gil’s favorite dish of the weekend!

Goooo, Roy G. ‘v!

recipe after the jump

Vietnamese Chicken Salad from Cooking Light

1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro

Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.

Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.

Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

7 Replies to “A rainbow in your bowl”

  1. this recipe was a great reminder that although it’s fall – it’s not 20 degrees outside and a fresh, lighter meal works just beautifully. and then there’s that fresh and healthy thang goin on too!

  2. Hi, guys. Thanks for the encouragement! It really was a fresh, light, and tasty meal. It’s definitely going into the rotation, especially once we’ve settled into winter and are sick of braises and soups.

  3. I love how clean and stylish your blog is! So many people(myself included when i started out!) have cluttered blogs that are just trying to cram as much in as possible! Your’s is certainly none of the above! Keep up the good work

  4. Thanks, Niall! I really appreciate the encouraging words. I’ve been a print graphic designer for years, so I got over the “everything but the kitchen sink” mentality before I even started blogging, thank goodness.

    The basic design of the site was based on a WordPress theme (you can link to it at the bottom of the page), but my husband and I managed to strip it down even more. Glad it isn’t too boring-looking now!

    Does your blog link at the iFoods site? I couldn’t find it there.

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