Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette

 This is my entry for the “Make Taste Not Waste Challenge”. Being creative and making something out of what might normally be tossed out is so important in reducing food waste, keeping your grocery budget in check and being environmentally friendly. For this dish, I raided the fridge and found a few left-over take-out egg rolls, the last bit of rotisserie chicken, those cut up veggies that didn’t get finished from a crudite platter and all of those leafy greens that can easily be ignored until they wilt and get tossed. Slice the egg rolls, toast them until crunchy and bake them for crispy croutons, toss together the veggies and chicken in a delicious creamy dressing made with Hellmann’s Cilantro Lime Sauce and dig in!

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette 

2 egg rolls

3 Tablespoons Hellmann’s Cilantro Lime Sauce

1 Tablespoon rice wine vinegar

1 teaspoon soy sauce

¾ teaspoon sesame oil

1 teaspoon sugar

4 cups leafy greens (I used a mix of leftover romaine, cabbage and baby spinach)

1 cup sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper)

¼ cup sliced green onion

1 cup leftover shredded rotisserie chicken

Preheat oven to 400 degrees and line a small cookie sheet with parchment paper. Slice the egg roll into 1-inch pieces and bake for 10 minutes, or until heated through and crispy.

In a large mixing bowl whisk together the Hellmann’s Cilantro Lime Sauce, rice wine vinegar, soy sauce, sesame oil and sugar until smooth. 

Add the green leafy vegetables (I used a mix of leftover romaine, cabbage and baby spinach), sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper), sliced green onions and the shredded chicken and toss to coat.

Pour the mixture onto a serving plate, top with the crispy egg roll croutons and serve.

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