A refreshing, light lunch is ready in no time by pairing fresh, seasonal veggies, citrus, and a few pantry staples.
I’ve said it before and I’ll say it again. A well-stocked pantry is something I always try to have regardless of what my schedule throws at me. Quick staples I usually have on hand include assorted grains, pasta, various canned beans, and canned tuna. I can easily design a quick meal based on one or all of those items adding in a few, often random, fresh ingredients. This month, I discovered a new possible go-to pantry item that was key to a healthy, light dinner on a hectic Monday.
So, what’s my discovery? It’s canned chicken breast from Wild Planet. I know it sounds kind of weird, but if I have canned tuna, why not chicken breast? Plus, Wild Planet already is my go-to canned tuna brand.
This Wild Planet product is USDA certified organic free range Certified Humane Raised and Handled chicken breast that’s roasted without added water or fillers. I know many people have chemical concerns when it comes to canned goods. Wild Planet does not intentionally use BPA in can linings. (For additional info, Wild Planet has posted a pdf document for consumers: Wild Planet: BPA)
Paired with a few fresh springtime ingredients and an Asian-inspired dressing this chicken salad is a great healthy, low-calorie dinner or lunch.
Blood Orange + Asparagus Chicken Salad
- 1 tablespoon grated fresh ginger
- 1 garlic clove minced
- 2 teaspoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 teaspoon maple syrup
- 1 tablespoon sunflower oil
- 1 bunch fresh asparagus
- 1 blood orange
- 2 cups savoy cabbage shredded
- 1 can Wild Planet organic roasted chicken breast
- 2 scallions finely sliced
- 1/4 cup roasted peanuts chopped
- Salt and black pepper to taste
- Using a fork, break up the canned chicken breast into a large bowl. Add the shredded cabbage.
- Rinse, trim, and cut the asparagus into 2-inch pieces. Place the pieces into a pot of boiling water and cook for 1 minute. Drain and place into a large bowl of cold water. Pat dry and add to the chicken and cabbage.
- Trim the ends of the blood orange so it sits flat on a cutting board. Using a sharp knife cut away the peel and pith as close to the flesh as possible. Segment the orange from the membrane. Add the pieces to the chicken and vegetables.
- Add the scallion slices and season with salt and black pepper.
- Make the dressing. In a small bowl whisk together the grated ginger, minced garlic, sesame oil, rice wine vinegar, maple syrup, and sunflower oil. Pour over the salad. Toss to combine.
- Before eating, top each serving with a tablespoon of the peanuts.
Photos by Renato Ghio