This sweet heat dressing pulls together all the farmers market vegetables and shredded rotisserie chicken into a cool and refreshing dinner salad. Make it in advance by layering the vegetables into a serving bowl—hard and heavy ones like carrots and snow peas near the bottom—then top with a clean, damp kitchen towel or plastic wrap, and keep it refrigerated. In a separate bowl, drizzle a few spoonfuls of dressing over the shredded chicken and pop that in the refrigerator as well. At serving time, add the chicken to the vegetables, toss with the remaining dressing, and sprinkle on nuts and crunchy noodles. Enjoy!
Chinese Chicken Salad Dressing
makes about ½ cup, enough for one large group-sized salad, serving 4–6, and some leftover for another meal
- 3 tbsp rice wine vinegar, unseasoned
- 2 tbsp agave nectar, sugar, or honey
- 1 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 inch fresh ginger, peeled and grated optional
- 2 tsp dry mustard Coleman's
- 1½ tsp freshly ground black pepper
- 1 tsp salt I like to use Maldon flake salt for salad and dressings
- 4 tbsp expeller-pressed oil—grapeseed, canola or mild olive oil
For the salad I like to use a combination of the following: shredded napa cabbage or watercress, red or green leafy lettuce, sliced cucumber, carrots, snow peas, green onions, salted cashews or almonds, and crunchy chow mein noodles or fried thin rice noodles. And chicken of course—a rotisserie chicken works great, warm or chilled.
In small jar or bowl, whisk together all ingredients except for the oil. Add oil by pouring it in a thin stream, while continuing to whisk. Keeps a few days, refrigerated.