A Family Builds a Homestead in the Rain

Chinese Chicken Salad with Bitter Greens

In the summer heat, we opt for cold meals and barbecue as much as possible. This salad has been one of our go-to’s in rotation, ready to be grabbed out of the fridge and tossed with a bit of the delectable dressing. It’s a simple use for a small amount of leftover chicken, which in our house usually means white meat, since the dark gets eaten first.

It’s an old classic, but with a few twists to the dressing, it gains the umami and punch to stand up perfectly to bitter greens. Of course, for me, that means heading to the hillside for dandelion, plantain, and other wild greens. I still like to include napa cabbage for the refreshing crunch, although that could be sourced from other cabbages or thinly sliced kale. I mix it up.

This dressing is extremely versatile, and the salad can easily be assembled ahead for a nice picnic at the lake, or just to keep the kitchen cool on one of these blistering days.

Oh and one last thing: I don’t miss the chicken when I go without. I usually just throw in a few extra veggies.

Chinese Chicken Salad with Bitter Greens

Note: If preparing chicken for this salad, rather than simply using leftovers, I marinate the raw breasts or thighs in soy sauce and the ginger peel for one hour before grilling.

1/2 cup neutral oil, such as vegetable or avocado

1/2 cup rice vinegar

1/4 cup low-sodium soy sauce

2 T ginger, peeled and minced (see note above)

3 cloves garlic, minced

1-1/2 T cilantro minced, plus 1/2 cup loosely chopped

2 T sesame seeds, toasted and divided

2 T brown sugar

2 cups cooked chicken, shredded into bite-sized pieces (see note above)

1 small napa cabbage, sliced cross-wise 1/3-inch-wide strips

2 big handfuls of dandelion greens, tough ends removed, sliced into 1-inch-wide strips

3 radishes, slivered

1/2 cup snow peas, sliced into bite-sized pieces

1/3 cup scallions, sliced

1/3 cup chow mein

1/4 cup sliced almonds

At least an hour before the meal, combine the oil, vinegar, soy sauce, ginger, garlic, minced cilantro, 1 teaspoon of the sesame seeds, and the sugar in a small bowl and whisk briskly for 15 seconds. Set aside, stirring occasionally as you prepare the rest of the meal.

Grill the chicken according to the note above, if desired.

Layer the remaining ingredients in a large serving bowl, sprinkling the sesame seeds over the top. To allow for crisp, enjoyable leftovers, allow each person to dress their own salad. Otherwise, toss well and serve.

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I'm Kelly. Writer, crafter, forager, country winemaker, cook. Mama of an awesome toddler and married to my best friend. We recently returned to the Pacific Northwest, where we're setting out to grow, make, and learn as much as we can as the future unfolds.

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