The evenings here are starting to cool down a bit, which I’m very excited about! We even had one night this past week that we slept with the AC off and kept all the windows open. It was pure comfort with the breeze blowing gently through the curtains and the quiet hum of the street below.
When I think summer I think salads! Almost every lunch I make some type of salad with the randomness that’s in my fridge. This week though, I wanted to have a go at a nutritious and fulling dinner salad to accompany the summer breezes. Salads are not only good and nutritious, they’re wonderful for a dinner in the summer because you don’t have to use the oven, and that keeps the house much cooler!
Some people like salads with limited ingredients, but I don’t understand that. I, personally, say…”the more the merrier” when it comes to ingredients in my salad. A lot of times this turns into a heaping bowl overflowing with salad toppings, but that’s ok, right.
Here I devised a yummy Asian inspired salad based on the concept of chicken satay. Satay refers to the skewering of meat accompanied by a sauce…usually peanut. I’ve been trying to eat mostly Paleo for reasons of a less bloated gut, so I created this almond sauce to accompany the salad. It’s rich and creamy and is wonderful for added protein and fat to make your salad more filling. Don’t be fooled!…not all salads have to leave you hungry less than an hour later. Also included are sweet oranges, spicy red onion and mild cucumber to keep it tasting oh so fresh!
So here’s to summer, and salads, and a satisfying dinner.
- 1 1/2 heads of romaine chopped
- 2 oranges segmented (use juice of 1/2 of one for dressing)
- 1/2 red onion sliced
- 1/2 cucumber (peeled and chopped
- 1 large carrot peeled
- 1 lb chicken tenders
- 1 tsp ginger
- Salt and pepper
- 1/2 cup almond butter
- Juice of 1/2 orange used in salad
- Juice of 1 lime
- 1 jalapeño pepper
- 1/2 cup coconut aminos (for Paleo version, soy sauce works too)
- 1/2 tsp fish sauce (I used Red Boat brand because it doesn't have added sugar)
- 1 tsp grated ginger
- 1/4 cup hot water
- First, make your sauce. Place all ingredients into a food processor or blender and blend until smooth.
- Next, cook your chicken. Coat a pan with olive oil and place chicken in pan.
- Sprinkle with ginger, salt and pepper and cook until no longer pink inside.
- Last chop all your lettuce and salad toppings and assemble in a large bowl.
- Toss ingredients and plate salad for four people.
- Place 2-3 chicken tenders on each salad and drizzle with almond satay sauce.
- Lastly, grab a fork and enjoy a little taste of Asian inspired summer!