Light but SPICY!

After a week of Mexican food, I opted for something light tonight. When I want something light but with tons of flavor, I turn to Ellie Krieger. That chick know how to stay skinny and still eat food that tastes good. I bought her 'The Food You Crave' book off The Good Cook.com. Bare with me while I plug this web site. I don't remember how I heard about this site, but I scored 3 FREE cookbooks when I signed up and I was only obligated to buy two others at 'club' price. I know...businesses like this are shifty...they mail you books when y0u forget to mail in those silly cards. But The Good Cook allows you to decline online. They also hook you up with 50% off books all the time too. O.K., I'm done plugging...but check it out.

I loved this book so much, I bought one for my mother and mother-in-law for Mother's Day last year. What is the best way to show the mother's in your life that you love them? Give them books that will keep them healthy so they stick around for a long time.

Enough with the book already! Tonight I made Ellie's recipe for Savory Chinese Chicken Salad. This is the BEST and I mean ABSOLUTE BEST asian chicken salad I have ever eaten. The dressing makes the whole thing!

Adapted from Ellie Krieger's

Savory Chinese Chicken Salad:

1/4 cup sliced almonds

For the chicken:

1 tablespoon low-sodium soy sauce

1/2 teaspoon toasted sesame oil

1 pound boneless, skinless chicken breast halves

For the salad:

1 bag shredded cabbage

1 bag romaine lettuce

3 scallions (white and green parts), thinly sliced

1-11 oz can mandarin oranges

For the dressing:

1/3 cup rice vinegar

3 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

2 tablespoons firmly packed brown sugar

1 1/2 teaspoons chili sauce, such as Sriracha

1 1/2 teaspoons toasted sesame oil

1 clove garlic, minced

1 teaspoon ginger...I didn't have fresh ginger so I used powdered.

Alex and I put the soy sauce and toasted sesame oil in a plastic bag with the chicken and let it marinade for about 10 minutes. Alex grilled it up...it was VERY proud of the grill marks he achieved.While the chicken was cooking up I mixed up the dressing. Throw all the ingredients into a bowl and mix until the brown sugar is completely dissolved. The dressing is runny like a vinaigrette...which is one of the things I love about this dressing...it isn't sticky sweet like some of the dressing you get in restaurants. This recipe meets ALL my needs. Because of the Sriracha it gives a nice KICK of spicy heat to the dish. How many dressing do you know that are spicy?! I love it!Mix up the amount of greens you want in a salad bowl and top with the cooked chopped up chicken, mandarin oranges, scallions and almonds. The last time Alex and I made this recipe we didn't have almonds and substituted cashews...anything you like. The sky is the limit!

I hope you love this recipe as much as Alex and I do!