I can’t remember the last time I ate at McDonalds. It’s been years. Years and years. I’m not being all high-and-mighty, I understand completely that it’s probably only possible for me to say that because all of my children are now in their 20’s! But even when my children were younger, fast food was not a very frequent event.
There are a few fast food menu items that I like though, and that is some salads. Arby’s used to (not sure if they still do) have a salad with chicken and apples and cranberries that I thought was pretty good, and someone had an Asian chicken salad that I thought was good, until I looked at the ingredients (and calories) on the dressing packet.
What I bring you today is a salad that you can make in about the same time it takes to drive to a fast food restaurant. I used leftover rotisserie chicken, and even with cutting the carrots myself (you could use those already cut carrots), I had this ready in less then 20 minutes.
I found this Asian Chicken Salad at Cooking Light, and like my recipe earlier in the week, I’m not going to bother retyping it in. I didn’t change a thing, other then not using bottled ginger. I keep my ginger in the freezer and when a recipe calls for ginger, I get a chunk, still frozen, and grate it on my micro plane. Works like a dream. The ginger comes out really fine and disperses the flavor nicely through the recipe. Then I just toss the chunk back in the ziplock and back into the freezer it goes.
Raise your hand if you noticed that I managed to do a week’s worth of posts at a so-called food blog, without posting one recipe!
This will be my entry for Foodie Friday at Designs by Gollum!
AND for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.