Chinese Chicken Salad

Here’s another salad that makes our “top ten” list of salads.  Hmmm … it’s really in our top five.  Jeff and I eat this about once a month — for lunch or dinner.  And, it’s nice to serve at a luncheon … colorful, tasty and crunchy.

When I’m in a hurry, I use store-bought Girard’s Chinese Chicken Salad Dressing and add a few drops of Chili Oil or Sriracha (for some added heat).  When I make it for just Jeff and me, I buy the packaged, shredded cabbage.  (Trader Joe’s has a package that’s perfect for 2 servings.)  And, if you don’t like asparagus, it’s great with sugar snap peas.

Serves 4 to 6

1/2 lb. Asparagus

2 Navel Oranges

6 cups finely shredded Cabbage

2 cups cooked Chicken, shredded or cubed

Spicy Soy-Ginger Dressing (see below)

1 large Avocado, cubed

4 Green Onions, sliced diagonally (including green tops)

2 Tbs. toasted Sesame Seeds

Wonton strips or Chow Mein Noodles   (We like the Wasabi Wonton strips)

Directions:

1.  Steam asparagus for 2 to 3 minutes until crisp-tender.  Drain and immediately plunge asparagus into a bowl of ice water.  (This stops the cooking and keeps the asparagus bright green).  When asparagus is cold, drain and pat dry.  Cut asparagus diagonally into 1-inch pieces.

2.  Cut off the ends of the oranges and discard.  Cut the oranges in half (parallel to the ends).  Cut off the peel and outer membrane.  Slice oranges into segments.  Set aside.

3.  In a large serving bowl, toss the cabbage, chicken and asparagus with the dressing.  Top with avocado and orange slices.  Garnish with green onions, sesame seeds and wonton strips.

Spicy Soy-Ginger Dressing

In a medium bowl, whisk together the following:

2 Tbs. Rice Wine Vinegar

2 Tbs. Brown Sugar

1  1/2 Tbs. Soy Sauce

1 Tbs. Asian Red Chili Sauce (Sriracha)

1  1/2 tsp. grated fresh Ginger

Slowly drizzle in  1/4 cup of Vegetable Oil, whisking constantly.  Season with Salt to taste.

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