I spent the last week out at the coast near Bodega Bay with my family. We stayed in a house right on the coast overlooking the beach. The whole back wall of the house was windows; the view couldn't be beat. We spent time at the beach, played games, read, did puzzles, and just had a good time. The weather was great; warm but not hot. It was like a tiny bit of summer leftover into fall. I made this salad one day for lunch.
Asian-Inspired Chicken Salad
Salad:
1/2 head of cabbage
1 large carrot
1 small can water chestnuts
1 bunch scallions/green onions or 1/2 cup very thinly sliced mild onion
1 cup chopped, cooked chicken
Dressing:
1/3 cup vegetable oil (if using olive oil, use light not extra virgin)
1/4 cup rice vinegar
Flavor packet from 1 package of Maruchan or Top Ramen any flavor
1/4 tsp. black pepper
3 Tbsp reduced sodium soy sauce (optional-I liked the stronger flavor it gave to the dressing)
Toppings: (or crunchies, as my sister calls them)
Toasted slivered almonds
Toasted sesame seeds
Ramen noodles (uncooked) crushed and toasted on a cookie sheet in a 350 degree oven. Stir every few minutes until lightly browned. Remove and cool.
Make dressing:
Place all ingredients in a jar with a tight-fitting lid. Shake well. Set aside.
Make salad:
Shred cabbage into longish thin strips; make sure you remove and discard the core. Peel carrot and grate it or use the peeler to make long thin curls of carrot. Open and drain can of water chestnuts. In a large bowl, toss cabbage, carrots, water chestnuts, onion, and chicken. Pour in about 1/2 to 2/3 of the dressing (just enough to coat everything) and mix well. Cover and refrigerate for at least 1 hour before serving.
Serve salad and have each person top with crunchies and additional dressing as they like.
Serves 2-4
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