This salad was inspired from either a Cooking Light or a Bon Appetit recipe of more 10 years ago. It's the perfect spring salad when you can find fresh snow peas, but any vegetables would work.
*See Kitchen Notes for substitutions and more information.
Vegetables – The vegetables for this salad can be just about anything that is in season. Some vegetables like asparagus should be steamed or blanched. Here are some other vegetables and fruits that work quite well.
Chicken – Two whole chickens breast could actually serve four people, one-half breast per serving. That’s probably closer to serving guidelines. For the two of us, I can actually stretch 2 breasts to make a nice dinner and light lunch.
Vegetarian version – Marinate cubes of tofu in the vinaigrette for about an hour. Toss with a dusting of cornstart, then pan fry in peanut oil.
Recipe author: MJ of MJ's Kitchen