Asian Salad with Lemon-Soy Dressing

Serves 4 to 6

2/3 cup Silver Palate Low Fat Lemon Garlic Herb Salad Splash
1/2 cup pineapple juice
2-1/2 tablespoons soy sauce, regular or sodium-reduced
1 chunk fresh ginger root about the size of a quarter
1/2 inch thick, peeled and minced
1-1/2 pounds skinless and boneless chicken breasts, cut into 1-1/2-inch cubes
2 tablespoons dark sesame oil
1 clove garlic, minced
1 head Bibb lettuce, washed and dried
2 bunches watercress, washed and dried
20 thin asparagus, steamed until tender
1/4 pound snow peas, strings removed and blanched
4 ounces shiitake or other fresh wild mushrooms, wiped, stems removed and caps sliced
1 red bell pepper, seeds and membranes removed, diced
3/4 cup unsalted cashews, toasted
2 tablespoons snipped fresh chives or thinly sliced scallions


This recipe has everything you need in one simple and nourishing salad that can be enjoyed for lunch or dinner. Combine 1/4 cup of the Silver Palate Low Fat Lemon Garlic Herb Salad Splash with 1/4 cup of the pineapple juice, 2 tablespoons of the soy sauce and the ginger in a bowl. Add chicken cubes and marinate at room temperature for at least 30 minutes. In a small bowl, whisk together the remaining Silver Palate Low Fat Lemon Garlic Herb Salad Splash, pineapple juice, and soy sauce with the sesame oil and garlic. Set the sauce aside. Line a platter or 4 individual plates with lettuce. Arrange watercress, asparagus, snow peas and mushrooms decoratively over lettuce. Heat a wok or skillet over high heat. With slotted spoon, lift chicken from marinade and cook pieces until almost cooked through, about 4 to 5 minutes, stirring frequently. Add marinade and bring to a boil. Reduce marinade until it just coats chicken, 1 to 2 minutes. Turn off heat and let cool. Drizzle sauce over vegetables. Mound chicken in center of platter. Sprinkle red pepper, cashews and chives on top and serve.

Silver Palate Products used in this recipe: