You never know where you’re going to find inspiration, or in what direction it’s going to take you.
Four or five years ago, when I was still living in Lakewood in Dallas, I ordered a salad at a nearby Pei Wei, and I really liked the crunch of cabbage with the chicken, and the dressing, too, which was light and gingery.
So, with those ideas — crunch, chicken, and ginger — in mind, I came up with a chicken salad of my own, which, it turns out, is nothing at all like the Pei Wei one, but I like to give credit where it’s due.
I added avocado and peppery arugula, two of my favorite things on earth, and cilantro, too, because it makes everything better, I think. The vinaigrette is the slam-dunk that makes this salad sing — be sure to taste as you go along, because some limes can be juicier than others, and you’ll want to balance out any overly acidic flavors with the rest of the ingredients. It’s a lovely vinaigrette, I think you’ll agree, and one that you can turn the ginger and/or heat up or down with, depending on your taste and mood.
This salad is one of my favorite ways to use leftover chicken, rotisserie or otherwise, and it’s perfect for spring and summer — if that is, you’re fortunate enough to live in a place that doesn’t require the wearing of wool scarves in May, as it often does here.
Today, it’s rainy and 45 degrees. I may just turn up the heat in the apartment and make one anyway.
Asian Chicken Salad with Lime-Chile Vinaigrette
Two servings
INGREDIENTS
12 ounces (340 grams) shredded chicken
9 ounces (250 grams) shredded cabbage
3 ounces (80 grams) arugula
1 medium avocado, cut in 2-inch chunks
3 tablespoons cilantro, rough chopped
Lime-Chile Vinaigrette, recipe follows
sesame seeds (for garnish)
WHAT YOU DO
Put cabbage, arugula, cilantro, shredded chicken, and avocado in a bowl. Toss carefully with Lime-Chile Vinaigrette, and serve.
Cowgirl Tip: I often add mango and toasted almonds for added color and crunch.
Lime-Chile Vinaigrette
INGREDIENTS
3 teaspoons soy sauce
1 tablespoon roasted garlic rice vinegar
juice of one lime
pinch ginger powder
pinch red pepper flakes
¼ cup canola oil, grapeseed oil or another light, flavorless oil
WHAT YOU DO
1. In a bowl or old jam jar (my favorite way to make my dressings), put everything but the oil. Then, screw on the cap, and shake a bit so everything’s combined.
2. Now, add the oil and shake, shake, shake!
{ 3 comments… read them below or add one }
Cilantro does make everything better! I’ve been really into Asian chicken salads lately, and I love the cabbage crunch and gingery dressing. This looks like a great one!
Since my garden is being taken over by the wild Italian arugula these days this is a must try… Wish I could pass some through the screen to you. Looks like you are getting in Paris what grows in my backyard garden. Thanks for a new twist! I did a post a week or so ago and the last photo is of the garden if you want to take a peek.. http://worldplates.wordpress.com/2010/05/05/garden-fresh-wild-arugula-salad/
I made this salad for dinner last nite….it’s perfect when the temps rise and you want something not that’s not hot and heavy…..the mango is a very nice addition!