Welcome to Mary’s Tavern! Isn’t this the month of April? Spring? Yeah, right…
Something went totally wrong with the Weather Gods and Goddesses. 😉 I live in sunny California and we jumped from winter to summer in a matter of a week! I’m talking 90 degrees!
Instead of soups, I’m thinking salads that I enjoy in summer. Now if I was in England like the picture above, I would enjoy a warm bowl of soup. I can only reminisce until the temps return back to normal. Ha!
Hope you’re having a lovely spring, summer, autumn, or winter where you live. Here’s one of my favorites during the summer months. Sláinte
CHINESE CHICKEN SALAD
3-4 boneless chicken breasts, chopped in small bite-sized chunks (we usually do three, but then there are leftovers for the next day)
1 garlic clove, crushed
4-6 green onions, chopped (your preference)
1 can sliced water chestnuts, chopped
Asian Sesame salad dressing of your choice
1 bag of the tri-color Coleslaw (red & green cabbage w/carrots)
1/4 cup unsalted peanuts, crushed
Add 1 tablespoon olive oil to a skillet; add 3 chopped green onions and garlic. Sauté for about five minutes. Add your chicken and cook for about twenty minutes. Then add about 2 tablespoons (your choice) of Asian Sesame dressing. Cook for another ten minutes, or until browned. Let cool for about 5-10 minutes.
Toss coleslaw into a large bowl; add water chestnuts, the remaining green onions, and peanuts. Spoon in chicken mixture and dress with more salad dressing. Toss completely and serve.