Instructions: Sometimes, all you want for dinner is a salad. Not a plain garden salad with dressing and a couple of croutons tossed in, but something a little more substantial.

This easy recipe is an Asian-style salad that has a beautiful array of colors, plenty of crunch to make things interesting and is great for a hot summer day.

Instead of having typical dinner rolls as a starch, try scallion pancakes, which you can find in the freezer section of your local Asian market.

The cool, tropical flavor of coconut pineapple ice cream is the perfect way to round out this warm-weather meal.

TIPS: As a shortcut, use leftover rotisserie or other cooked chicken.

Purchase cut-up vegetables at the salad bar to save cutting time.

Serves 4

Heat a large pot of salted water to a simmer. Poach chicken breast in simmering water until internal temperature reaches 165 degrees, about 20 minutes. Set aside to cool.

Combine carrots, apple, bell peppers and lettuce in a large bowl. Skin chicken; remove meat from bones. Shred the meat; add to the salad. Combine peanut oil, peanut butter, rice vinegar, soy sauce, brown sugar, ginger and chili paste in a small bowl; whisk until smooth.

Add the chow mein noodles and dressing to the salad; toss.

Portion the salad onto plates; sprinkle with peanuts and green onions.

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