Everything About World Cuisines

The dog days of summer are definitely here. It’s time to fast food, easy, lite, cool! After a couple of recipes that are perfect for summer main dish salad. Whether for lunch, dinner by the pool, or just something quick and easy on a hot summer day, give these recipes a try. This curried turkey salad is a good mix of poultry with vegetables – celery and apple fruit – mixed in a creamy dressing low fat. It not only tastes good but is very well served in a dish on a bed of lettuce leaves. You can pick up the turkey at the deli and avoid heating up the kitchen. CURRIED TURKEY SALAD 1 tablespoon olive oil 1 tablespoon curry powder 1 / 4 cup chopped onion 2 tablespoons lemon juice 2 tablespoons Splenda granular 1 / 2 cup mayonnaise 2 celery stalks, thinly sliced 1 pound roasted turkey breast, cubed 1 medium apple, chopped Green salad to cover 4 salad plates Heat oil in a small saucepan over medium-high heat. Add curry and onion. Cook, stirring 1-2 minutes until onion is tender. Add the lemon juice and Splenda. Simmer until the sauce begins to thicken, about a minute. Remove from heat and let cool. Stir in cooled mayonnaise, mix well. In a large bowl, mix, celery, apple and turkey. Add dressing and toss gently until evenly coated. Place turkey mixture over lettuce on plates. Chinese chicken salad requires a little more preparation, but you can cook the chicken in advance and refrigerate or pick up grilled chicken in the deli, if you have little time or do not want to heat the kitchen. CHINESE CHICKEN SALAD 4 boneless chicken breasts, skinned January 1 / 2 tablespoons soy sauce 1 head cabbage, chopped 6 green onions chopped 2 pkgs chicken flavored Ramen noodles 1 / 2 cup raw almonds, sliced 1 / 4 cup sesame seeds 3 / 4 cup extra virgin olive oil 1 / 4 cup sesame oil 1 / 4 cup rice or white vinegar 1 seasoning packet from Ramen noodles 1 tablespoon Splenda Preheat oven to 350 degrees. Place chicken breasts in foil and pour soy sauce evenly over chicken. Wrap in aluminum foil to make a package. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle, cut into pieces the size of a mouthful. Toast noodles and almonds in a nonstick skillet, stirring to prevent burning. Add the sesame seeds in the last minute and brown lightly. Mix oil, vinegar, seasoning packet and Splenda. Place the cabbage, onion and chicken pieces in large bowl. Pour oil mixture over top of ingredients in a bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve. Enjoy!