It’s August, and it’s too hot to cook, isn’t it?! Here is a lovely cooling main dish salad, adapted with thanks from my old 1988 Betty Crocker Cookbook. I’ve been making this salad for so many years that the old cookbook automatically opens to this recipe’s page.
Note: Our preferred source of chicken for this recipe is to throw a few extra pieces on the grill when grilling, then throwing them in a ziploc in the freezer ready to be used for it. A can (14 oz.) of chicken is an easy alternative, when time is short. Use whatever works best for you. The amount of chicken you use is not critical to the recipe, nor are the salad ingredients. Use whatever salad fixin’s you have around that your family likes (though I don’t recommend tomatoes in this.) I always double this for a family-sized dinner. You’re assured to have enough for everyone’s taste, and if there’s leftovers, well, the stuff is delicious. It’s easily used for later salads.
For Ginger Dressing-
- scant 1/3 c. vegetable oil
- 2 Tbs. sesame oil
- 1/4 c. white wine vinegar
- 1 Tbs. sugar
- 2 tsp. soy sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground ginger
- 4 c. or so favorite lettuce
- 1 1/2 – 3 c. cut-up cooked chicken or turkey (prefer grilled chicken)
- 1 large carrot, shredded (about 1/2 c.)
- 1 bunch green onions, with tops, sliced (about 1/3 c.)
- 1 tbs. toasted sesame seeds
- 2-3 c. favorite chow mein noodles
- Important Note: Prepare ginger dressing at least 2 hours ahead of serving time.
- In a shaker container, pour sesame oil into vegetable oil, then add remaining dressing ingredients. Shake well and chill in the refrigerator for at least two hours.
- For salad, combine lettuce, chicken, carrot, and green onions in a large bowl; toss.
- Sprinkle sesame seeds over salad.
- Serve salad over beds of chow mein noodles, and pass the ginger dressing to taste.
- Makes 6 servings.
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