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. Well, I recently discovered a new go-to pantry item. It’s canned chicken breast from the brand Wild Planet. It is USDA-certified, organic free-range, Certified Humane Raised and Handled chicken breast that’s roasted without added water or fillers.
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 and 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.