The Pampered Chef ® Asian Cobb Salad

Asian Cobb Salad
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Ingredients:
1/2  cup (125 mL) lite Asian vinaigrette salad dressing
3  tbsp (45 mL) Asian Seasoning Mix, divided
1  tbsp (15 mL) reduced-fat peanut butter
1  bag (6 oz/175 g)  fresh baby spinach leaves (about 4 cups/1 L)
2  ripe mangoes
1/2  medium seedless cucumber
1  cup (250 mL) snow peas, trimmed
1  small red onion
4  radishes
1 1/4  lbs (575 g) boneless, skinless chicken breast
1  tbsp (15 mL) vegetable oil
1/4  cup (50 mL) dry-roasted peanuts (optional)

Directions:
1.  For dressing, combine vinaigrette, 1 tbsp (15 mL) of the seasoning mix and peanut butter in Small Batter Bowl; whisk well using Stainless Whisk and set aside.

2.  For salad, rinse spinach; spin dry using Salad & Berry Spinner. Arrange spinach over Large Bamboo Platter, mounding slightly. Dice mangoes (see Cook's Tip). Dice cucumber and thinly slice peas on a diagonal using Santoku Knife. Slice onion crosswise using Ultimate Mandoline fitted with adjustable slicing blade on thin setting; cut rings in half. Thinly slice radishes using mandoline; cut slices into strips. Top spinach with even sections of cucumber, onion, peas, radishes and mangoes, leaving a space for chicken.

3.  Heat Grill Pan and Grill Press over medium heat 5 minutes. Brush chicken with oil using Chef's Silicone Basting Brush. Sprinkle chicken with remaining seasoning mix. Place chicken in pan; cover with press and cook 4–5 minutes on each side or until internal temperature reaches 160°F (71°C). Remove chicken from pan; thinly slice and place over salad. If desired, coarsely chop peanuts using Food Chopper; sprinkle over salad. To serve, drizzle dressing over salad and toss using Bamboo Salad Claws.

Yield: 6 servings (about 9 cups/2.1 L)

Nutrients per serving: (about 1 1/2 cups/375 mL): Calories 250, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 22 g, Sodium 450 mg, Fiber 4 g