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.
It was great fun mingling with students and their families and the perfect time to take those memorable prom photos.
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.
www.capefearnutrition.com
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