When it gets hot out and stays light late I tend to never come in the house. Lately this has been a little too true. Between multiple projects on the farm, trying to get the garden going, working on establishing a new business, horse shows and just trying to keep up with my daily farm chores I have barely been in the house before 8 o clock at night. Lets just say we have been eating some very late dinners lately!
Last week I craved something easy and light but still satisfying so I went with my first Chinese chicken salad of this year. I love this because it transports well, you can play with the ingredients a little depending on what you have on hand, it seems to be filling but a nice light summer dinner as well.
Dressing:
2tbs water
3tbs honey
1/4 tsp pepper
1/3 c. vinegar (I used about 1/4 c of rice vinegar and apple cider to taste)
1/3 c. Soy
2 tbs sesame oil
1/4 c. canola oil (I think I actually used vegetable)
a good squirt of siracha and a pinch of chili flakes if you like some spice.
Really I started with the main ingredients as a base and kept adjusting according to taste. Mix all the ingredients up well, divide in half and take the shredded chicken and soak it in one half of dressing while you are making the rest of the salad.
Salad:
1 1/2 c cooked shredded chicken
1 small head Chinese cabbage chopped or shredded
1+ lrg carrots shredded
3 thickly sliced radishes
2-3 chopped green onions
1/4c thinly sliced red pepper
1/4 c. thinly sliced orange or yellow pepper or both!
1/3 c. chopped cilantro
Cashews to top salad.
Shred cabbage in a large bowl, chop, slice or shred all other ingredients and put in bowl with cabbage give a good toss to distribute everything. Take the chicken with half of dressing and pour the whole thing over the top and toss some more. Dish it up and top with cashews, add extra dressing if needed.
Last week I craved something easy and light but still satisfying so I went with my first Chinese chicken salad of this year. I love this because it transports well, you can play with the ingredients a little depending on what you have on hand, it seems to be filling but a nice light summer dinner as well.
Dressing:
2tbs water
3tbs honey
1/4 tsp pepper
1/3 c. vinegar (I used about 1/4 c of rice vinegar and apple cider to taste)
1/3 c. Soy
2 tbs sesame oil
1/4 c. canola oil (I think I actually used vegetable)
a good squirt of siracha and a pinch of chili flakes if you like some spice.
Really I started with the main ingredients as a base and kept adjusting according to taste. Mix all the ingredients up well, divide in half and take the shredded chicken and soak it in one half of dressing while you are making the rest of the salad.
Salad:
1 1/2 c cooked shredded chicken
1 small head Chinese cabbage chopped or shredded
1+ lrg carrots shredded
3 thickly sliced radishes
2-3 chopped green onions
1/4c thinly sliced red pepper
1/4 c. thinly sliced orange or yellow pepper or both!
1/3 c. chopped cilantro
Cashews to top salad.
Shred cabbage in a large bowl, chop, slice or shred all other ingredients and put in bowl with cabbage give a good toss to distribute everything. Take the chicken with half of dressing and pour the whole thing over the top and toss some more. Dish it up and top with cashews, add extra dressing if needed.
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