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Weekday dinner inspirations: Asian Rotisserie Chicken Salad and more

Mon | Relish it

Grill or saute firm white fish — mahi mahi, grouper, cod or halibut — and top it with Apple-Cucumber Relish, from this month's Cooking Light. Mix 1/2 cup diced Granny Smith apple, 1/2 cup diced peeled cucumber, 1/4 cup apple juice, 2 tablespoons diced red onion and 1/2 tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. It'll make enough to top four pieces of fish. Serve with sauteed broccoli rabe.

Tues | Everybody loves bacon

BLTs and fresh fruit salad will bring everyone to the table in a hurry. Heck, just the smell of the bacon cooking will do that. I like to make bacon in the oven because it stays flat. (It'll take 10 to 15 minutes at 400 degrees, turning once. Use a baking sheet with a lip to catch any grease.) Assemble the sandwiches with thick slices of ripe tomato, peppery arugula (instead of lettuce) and a goodly smear of mayo on toasted country bread. Toss together any fruit that looks good at the store. I'd go for blueberries, peaches and strawberries spritzed with lemon juice and a dollop of lemon yogurt. Or simple slabs of ice-cold watermelon.

Wed | Rotisserie chicken

Fresh cilantro and lime juice provide the fresh kick for Asian Rotisserie Chicken Salad (see recipe below). I love this dish for its simplicity and ease of preparation. Also, it tastes so good. If you need to serve something with it, go for cantaloupe cubes doused in fresh lime. What more do you want on a steamy Florida night?

Thurs | Grecian urge

Grill or bake four boneless, skinless chicken breasts that have been marinated in bottled Greek salad dressing (Ken's Steakhouse makes a good one). On the side, serve spinach with feta cheese and grape tomatoes. To prepare the spinach, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one minced garlic glove and cook, stirring constantly, for 1 minute. Add 2 bags of spinach, one bag at a time, and when the leaves wilt slightly, then toss in a handful of grape tomatoes. When the tomatoes go soft, sprinkle 1/2 cup of feta (or to taste) over all. Serve immediately.

Fri | Hot dog bar

Cook up some dogs and make like you're at a Rays game by setting out bowls of fixings. Buy good rolls, too. Besides bright yellow and spicy brown mustard, ketchup and relish, put out chili, onions, shredded cheese and sauerkraut. I like my hot dogs with tomato wedges. Yeah, call me crazy. Kettle chips and potato salad on the side. Beer and soda. Tomorrow, take an extra long walk.

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Asian Rotisserie Chicken Salad

2 cups fresh cilantro leaves and soft stems

¼ cup fresh lime juice (from 2 limes)

¼ cup vegetable oil

Coarse salt and ground pepper

1 rotisserie chicken (about 2 ½ pounds), skin and bones removed, meat shredded (about 4 cups)

¼ medium red cabbage

(8 ounces), cored and thinly sliced crosswise

1 red bell pepper (ribs and seeds removed), thinly sliced

2 scallions, thinly sliced

1 large head romaine lettuce, torn into bite-sized pieces

½ cup cashews

Make dressing: In a blender, combine cilantro, lime juice and oil; season with salt and pepper. Blend until smooth.

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls and top with chicken mixture. Drizzle all with remaining dressing and sprinkle with cashews

Serves 4.

Source: Martha Stewart's Everyday Food

Weekday dinner inspirations: Asian Rotisserie Chicken Salad and more

08/19/08 [Last modified: Tuesday, August 19, 2008 4:30am]
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