Chicken-y goodness for too-hot weather

What do you like to m/v Put in your chick-f Y en salad? I’ve been craving it lately because it’s too hot to eat very many hot, heavy meals.

I usually add chicken, red grapes, celery, green onions, mayonnaise, black pepper and some kind of seasoning like seasoned salt or garlic salt.

I always like something sweet in my chicken salad so I usually use grapes or Craisins. My friend Linda Owens, who is well known for her delicious chicken salad, adds sugar to hers which I would never have thought to do.

Linda adds the regular things listed above but she says the dressing is the best part: equal parts mayo and sour cream, half cup of sugar and a big pinch of black pepper. Then she adds plain white vinegar by the tablespoon full until it has a “good, serious twang.” Sounds good to me.

I ran across this Asian chicken salad and it sounds very different but in a good way.

Asian Chicken Salad

4 cups Napa cabbage, shredded

2 cups green cabbage or coleslaw mix, finely chopped

1 red bell pepper, sliced

1/2 English cucumber, sliced

1 large carrot, julienned

3 cups chicken, cooked and shredded

3 green onions, sliced

1/4 cup cilantro, chopped

Peanut dressing: Combine the following in a blender: 1 clove garlic, 2 tablespoons each lime juice, soy sauce, and peanut butter, 1 tablespoon each rice vinegar and honey, 1 1/2 teaspoons sesame oil, 1 teaspoon fresh ginger, 1/4 teaspoon red chili flakes.

Toss all together and top with ¥4 cup slivered, toasted almonds, 1 cup crispy wonton strips or chow mien noodles, 2 teaspoons sesame seeds.

—kwc—

And how about an easy chicken pasta salad while we’re at it.

Ranch Chicken

Pasta Salad

12 ounces tri-color rotini pasta, cooked and cooled

2 cups chicken, cooked and diced

6 slices bacon, cooked and crumbled

1 cup grape tomatoes, halved

1 cup cheddar cheese, diced

3 green onions, sliced

Fresh parsley and dill for garnish, optional

Dressing

2/3 cup mayonnaise

1/2 cup sour cream

1 package ranch dressing mix

1/3 cup milk

Combine dressing ingredients in a small bowl and set aside. Mix remaining ingredients in a large bowl. Toss with dressing. Refrigerate at least 1 hour before serving. Garnish with green onions and serve.