The weather is starting to warm up again…salad days are here again. I could eat a salad every day, and usually do in the summer. I can’t really think of a favorite. I like them all, from Greek to Chinese. I often hesitate ordering a Chinese Chicken Salad in a restaurant, because they can really pack in hidden calories with the super sweet dressings! I like to know what goes in my food, whether it’s good or bad.

This Chinese Chicken Salad recipe comes from about 3 different sources. My mom made Chinese Chicken Salad for PTA functions in the 60′s, when it was considered “exotic”. I also use bits and pieces from my mother-in-law, Peg’s recipe and my cousin, Sara’s. Combine all three and add some of my own stuff and there you have it.
You should do the same when you make it. Try substituting the Mandarin oranges for diced mango, cashews or peanuts for the almonds. I used to add crunchy noodles, and sometimes I do, but since I’m getting ready for bathing suit season, I don’t need the extra calories. The nuts give it plenty of crunch. If I’m making it just for the family, I’ll add fresh chopped cilantro. If I’m making it for a big group, I omit it, since cilantro seems to have a  small fan base. The good thing about using cabbage, is that it holds its crunch a lot longer than lettuce, so you can make it an hour or so ahead of serving.

Chinese Chicken Salad

Dressing

1/4 cup rice wine vinegar

5 Tablespoons sugar

2 Tablespoons sesame oil

2 teaspoons fresh grated ginger

1 tablespoon salt

1/4 teaspoon black pepper

1/3 cup vegetable oil

Combine all ingredients in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.

Salad

4 cups cooked chicken breast, either shredded, diced or chopped. I used 3 breasts and poached them for about 15 minutes in salted water and  some fresh ginger.

1 bunch of green onions, slice thin on the diagonal

2  11 ounce cans of Mandarin Oranges, drained (or fresh oranges)

1/4 cup toasted sesame seeds

1 cup sliced or slivered almonds, toasted

1 large head of cabbage, shredded*. (I’ve used regular cabbage and Napa cabbage. Napa is a bit softer than regular green cabbage. You could also use ice berg, romaine or field greens.)

Combine all ingredients in a large bowl and toss.

*To save time you can buy bags of pre-shredded cabbage in the produce section.