I'm trying to cook and eat lighter now that spring is here and I may be forced any day now to squeeze into a pair of shorts. This is a quick chicken salad I improvised the other evening. Its pedigree is distinctly southeast Asian, with ginger, lime, peanuts, cilantro, and fish sauce building its flavor profile. The salad is mostly composed of fresh vegetables, with no oil in the ‘dressing’, so the caloric impact is cheerfully low. It is, however, so addictively delicious that you may find yourself eating more than intended.
Recipe after the jump...