Just like the rest of our food, when the days warm up, appetizers get lite ! If you’re planning a springtime party, keep finger food healthy with lots of fresh fruits and veggies. Bonus, they tie in nicely with any springtime theme! That’s exactly what I did the last Saturday in April, when I entertained a group of twenty-five guests prior to my daughter’s senior prom.
For this occasion I prepared four hor’derves, but for this post I want to focus on my favorite, Sesame Chicken Salad Wraps. The inspiration for this recipe comes from a chicken salad recipe a friend of mine shared with me after she attended a cooking class at a local gourmet cooking shop. I have made a few modifications to the ingredients, added romaine lettuce leaves to make it into a wrap and changed the category from entree to appetizer. This is one party food that won’t put you behind the 8 ball. You can prep the filling a day ahead. Just before guests arrive, reheat if desired; fill romaine leaves with salad; and arrange on a pretty platter. Ahhh, a perfect recipe for anyone who doesn’t need the adrenaline rush of doing everything at the last minute!
|Sesame Chicken Salad Wraps||
- 3 cups cooked brown rice
- 2 cups shredded rotisserie chicken
- 1/4 lb. fresh snow peas, trimmed and julienned
- 1/2 large English cucumber peeled and julienned into 1-1/2 inch strips
- 1 medium red pepper diced
- 1/2 cup sliced green onions
- 1/2 cup water chestnuts
- 2 T sesame seeds, toasted
- 1/4 cup chicken broth
- 1 T peanut oil
- 3 T rice vinegar
- 3 T low sodium soy sauce
- 1 tsp sesame oil
- 28 washed and trimmed romaine leaves
- To make salad, combine cooked rice, chicken, snow peas, cucumber, red pepper, green onion, waterchestnuts and seasame seeds. Stir well.
- Make dressing by combining chicken broth, peanut oil, vinegar, low sodium soy sauce, and sesame oil in a measuring cup and whisk til blended. Add dressing to salad. At this point you can refrigerate to use at a later time. When ready to serve, put in a 350 degree oven for about 20 minutes or until heated through. Add about 1/4 cup of salad to each romaine leaf.
This appetizer can be served warm or lightly chilled.
What are your favorite spring or summer appetizers?
Diane Boyd, M.B.A., R.D., L.D.N.