I’ve got another idea to help keep you on the right track; with your light and lean eating, that is. Did you see the Chopped Asian Chicken Salad we posted on Monday?
I had some fun dressing it up in new clothes as Chopped Asian Chicken Salad Rolls – simply by rolling it up in thinly sliced cucumbers. It makes a really pretty and unique presentation.
Just slice English cucumbers thinly with a vegetable peeler or a mandoline (I have an inexpensive one that works great). Lay the slices on several thicknesses of paper towels to absorb any excess liquid. Spoon a layer of salad on top of the cucumber. Then, starting at one short end, roll into a spiral and secure with a toothpick.
This also works well with chicken or tuna salad. Serve a small bowl of dressing to drizzle over the cucumber rolls. So fun, pretty and delicious!
Here’s the recipe for the Chopped Asian Chicken Salad w/ Ginger-Marmalade Dressing.
P.S. Has it been chilly in your area of the world? It’s been freeeeezing here in NC; the coldest it’s been in a long time. I made a big pot of Beef Bourguignon Soup yesterday. It’s a delicious meal in a bowl, can be made ahead and would be perfect for busy weeknights. It’s also fancy enough to serve to guests with some warm crusty bread and a simple salad. The best part? It warms you from the inside and you can taste all the great nutrition in every bite. Be sure to check back on Friday for the recipe!