Sort of Chinese Chicken Salad

By on September 10, 2016

Sort of Chinese Chicken Saladchinese-ch-icken-salad-with-ramen-and-parsley-garnish

Yes, I know the kids have gone back to school, the Labor Day celebrations are but a distant memory, the call to Autumn is supposed to be on us.

But what’s with the weather?  It’s so hot around here that we cannot breathe.  The very idea of cranking up the kitchen range is too horrible to consider.  And yet, and yet… hunger calls.

Back in the sixties when I lived in the San Francisco bay area and fancied myself a budding writer, I took classes from a guy named Tom Parker at one of those marvelous free junior colleges that dotted the landscape back then.

Not only was Tom a great teacher, he had a voice exactly like Jack Parr, but he also loved to cook and we bonded over our shared love of food.  He taught me this recipe then.  Not only was it a breeze to make, it was cheap to prepare and guaranteed to please a crowd.chinese-chicken-salad-white-beauty

Try it before those Autumn chills come close.

¼ cup grape seed oil

3 tablespoons rice vinegar

1 tablespoon honey

1 teaspoon soy sauce

1 teaspoon fresh ginger, grated

1 bud garlic, smashed

1 teaspoon toasted sesame oil

Freshly cracked black pepper

SALAD 

1 head iceberg lettuce, chopped

2 carrots, shredded

4 green onions, chopped

¼ cup sliced almonds

1 package (3oz.) uncooked ramen noodles

½ rotisserie chicken (about 2 cups chopped) discard skin and bones 

  1. Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined.
  2. Rinse the lettuce well cut into thin strips and add it to a bowl (about 8 cups of shredded lettuce). Peel the carrots and then shred them using a large holed cheese grater or a micro plane. Slice the green onions. Add the carrots, green onions, and almonds to the bowl.
  3. Before opening the package of ramen, crush the noodles using the heel of your hand. Open the package, discard the seasoning envelope, and add the crushed noodles to the bowl.
  4. Pull the meat from half of a rotisserie chicken, then chop it into small pieces (or use two cups of cooked, chopped chicken). Add the chicken to the bowl. Give the dressing a brief stir, then pour it over the salad ingredients in the bowl. Stir until everything is evenly coated in dressing, then serve.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”