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Chopped Asian Salad
A bright, crunchy salad combines cooked chicken with sweet papaya, crisp jicama, and fresh bell pepper over a bed of escarole. A zesty homemade dressing made from limeade concentrate, rice vinegar, and fresh ginger brings the flavors together. Toasted peanuts and fresh cilantro add a satisfying finish. It makes a refreshing lunch or a light weeknight dinner.
Ingredients
- ⅓ cup frozen limeade concentrate, thawed
- ¼ cup vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated gingerroot
- ¼ teaspoon salt
- 2 cups chopped escarole
- 1 cup chopped cooked chicken
- 1 small jicama, peeled, chopped (2 cups)
- 1 large papaya, peeled, seeded and chopped (2 cups)
- 1 large red or yellow bell pepper, chopped (1 cup)
- ½ cup dry-roasted peanuts
- ¼ cup chopped fresh cilantro
Instructions
- 1Combine the thawed limeade concentrate, vegetable oil, rice vinegar, grated gingerroot, and salt in a container with a tight-fitting lid. Shake vigorously until well blended.
- 2Place the chopped escarole, cooked chicken, jicama, papaya, and bell pepper in a large bowl. Pour the prepared dressing over the mixture and toss thoroughly to coat all the ingredients. Garnish with the dry-roasted peanuts and chopped cilantro before serving.