I’m always looking for new recipes and ideas on how to prepare salmon since we eat it so often. I have been beyond incredibly busy lately with work, kids and more work. I love this recipe because it’s so easy and fresh and can be prepared in under 30 minutes. Plus, it’s really light and healthy. I made this recipe for NBC 13 “Daytime Alabama” that will air this month, and it is one of I Can’t Believe It’s Not Butter’s wonderful recipes that I tweaked (just slightly) for TV.

Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar.  It is also fabulous with shrimp or fish.

I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free. 

Asian Chicken Salad

Prep: 25 minutes

Yield: 4 servings

Ingredients

5 cups shredded romaine lettuce

1 large seedless cucumbers, thinly sliced

2 cups shredded carrots

1 tomato, thinly sliced

11/2 cups chopped cooked chicken

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1/4 cup unsalted dry-roasted peanuts, toasted

2/3 cup rice wine vinegar

1/4 cup fresh lime juice

1 tablespoon canola or sesame oil

2 teaspoons low-sodium soy sauce

3 cloves garlic, minced

1/4 cup sugar

1/4 teaspoon crushed red pepper flakes

Preparation

1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.