As the weather gets warmer, I get back into salads – big, interesting ones loaded with plenty of fresh veggies in season, made into a meal whenever possible with heartier ingredients like chicken. This Asian chicken salad is right up my alley – the kind of thing I’d seek out on a restaurant menu, it’s perfect to make for a cool weeknight dinner, or a picnic in the park that’s more interesting than a soggy sandwich.
Sarah Karey of Everyday Food poaches chicken breasts for this salad, but it also makes great use of leftover roast chicken – or start by picking one up from the deli. Add a baguette and some mayo and you have a crunchy Asian Chicken Salad Sandwich! What you’ll need (besides staples like oil and sugar):
red cabbage (about 1/2 medium head)
shredded cooked chicken (about 2 cups)