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Summer Salads


Left: Honey-Lime Fruit Salad Above: Asian Grilled Chicken Salad Photos by Laura Araujo


Content! By Laura Araujo


Honey-Lime Fruit Salad Serves 6 to 8


8 cups assorted chopped fruits ¼ cup honey


2 teaspoons lime zest


¼ cup fresh lime juice (approximate 2 limes, juiced)


In a medium bowl, combine the honey, lime zest and lime juice. Add the fruit and toss with the dressing.


Asian Grilled Chicken Salad Serves 4 as an entrée


For the dressing:


1 tablespoon freshly grated ginger 2 garlic cloves, minced ¼ cup hoisin sauce ¼ cup soy sauce 1/3 cup rice vinegar 2 tablespoons vegetable oil 1 tablespoon sesame oil 1 teaspoon Sriracha hot sauce, or to taste


For the salad: 2 chicken breasts 1 small savoy or napa cabbage (about 1 pound) 1 ½ cup matchstick carrots or 2 whole carrots, peeled 1 tablespoon sesame seeds ½ cup slivered almonds, toasted ¼ cup chopped cilantro 2 green onions, sliced


In a medium bowl, whisk together the dressing ingredients. Pour ¼ cup of the dressing into a zip-top bag and add the chicken breasts. Seal the bag and allow the chicken to marinate in the refrigerator for at least 30 minutes. Cook the chicken breasts on a grill preheated to medium-high, 5 to 6 minutes per side, or until cooked through. Allow the chicken to rest, remove any skin or bones, and slice it crosswise into thin strips. For the salad, remove the core from the cabbage and cut it into thin shred. Place the cabbage into a serving bowl and mix in the matchstick carrots—or use a vegetable peeler to peel slices of carrots into the bowl and toss. Toast the slivered almonds and sesame seeds (separately) in a dry skillet over medium-high heat until golden; watch them closely so they don’t burn and stir if needed. To the serving bowl, add the grilled chicken, toasted nuts and seeds, and chopped cilantro and green onions. Toss with the dressing just before serving.


Bonus


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