Asian Chicken Salad with Lime-Chile Vinaigrette

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

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)

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

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

 

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!