Wednesday, July 8, 2009

Chicken Salad

chicken salad
Ever been asked in a survey what dish you would pick if you could only eat one thing for the rest of your life? Well, if I had to choose, it would be chicken salad. There's something about cold chicken and raw vegetables that just work so well together. 

With the summer heat truly upon us in Hong Kong right now, many a night I feel like something cool and refreshing. It may seem too light a meal, eating salad for dinner, but if you add enough goodies inside it, it makes for quite a filling dish.

There are endless variations to the chicken salad, but my favourite is a mixture of vegetables, potato and chicken without (egads!) any dressing. Firstly, I'm not too fond of mayonnaise or any other dressing overpowering the salad, and secondly, I'm always trying to cut down on the calorie intake. Plus, if your veggies and chicken are fresh, the natural taste of the dish is really all you need. And if you must, put some dressing on a side dish and mix a little as you go along, rather than pouring it all in at the start...

My favourite chicken salad combo right now is:

Shreddded chicken (roast chicken gives the salad more flavour, but you can also poach or panfry some chicken), lettuce, baby spinach leaves, roma tomatoes, baby potatoes (microwaved or boiled until soft and melting), sliced green peppers (capsicums), mixed together with a healthy dose of freshly ground black pepper. Yum!

To make the salad more filling, you could also add some spiral/shell pasta, or some corn...