Summertime Chicken Salad

Summertime Chicken Salad

Summertime Chicken Salad

Summer calls for all manner of salads–pasta, potato, tuna macaroni.  They’re great for days when you want an easy dinner or need something to bring along to a backyard party.  Problem is, these salads often call for mayo. Gobs and gobs of it.  I’m never a big mayo fan, and in the heat of summer it doesn’t always suit my desire for light, fresh foods.

I made this chicken salad on a night when it was too hot even to consider cooking.  A rotisserie chicken from the store made it supremely easy to assemble.  The mango and lime turned it into summertime in a bowl.  The sesame oil and–if you have it hanging around as I do–a few drops of fish sauce, make it decidedly savory and suggest Thai flavors.  The addition of a Thai chili would be welcome here, but I’m not much for spicy food so I didn’t welcome the chili to join my salad.

Here’s what I did:

—————-

SUMMERTIME CHICKEN SALAD

Ingredients:

Rotisserie chicken

1 Mango

1 bunch of scallions

1/2 head of savoy cabbage

Juice of 2 limes

1 tsp. sugar

few drops of fish sauce

few drops of sesame oil

2 tsp. olive oil

pinch of salt

1/4 c. cilantro

Thai chili (optional–I opted not)

—————

Shred the chicken

Shred the chicken

First, I shredded the rotisserie chicken.  This is easiest to do the day you buy it, after it has cooled enough to handle.  I find it far more difficult to disassemble a rotisserie chicken after it has been refrigerated.

Cubes of sunshine

Cubes of sunshine

Next, I cut the mango into a large dice.  Mangoes are not the easiest fruits to deal with.  I usually peel the skin from a mango with a very sharp paring knife.  Then, I cut it away from the pit and cube it up.

Mango and scallions.

Mango and scallions.

I sliced up a small bunch of scallions.

Cabbage confetti

Cabbage confetti

I shredded the cabbage, added it to the mango and scallions.

Mix it up

Mix it up

I added the chicken and mixed it all up.

The dressing

The dressing

Then I assembled the dressing.  I juiced two limes, added a few drops of fish sauce, a few drops of sesame oil, a pinch of salt, 1 tsp. of sugar, and 2 tsp. of olive oil.  If you’ve never used fish sauce, you don’t need to buy it just for this, but it does make a difference.  Somehow fish sauce–which smells more or less like feet–makes everything it touches taste more deeply, mysteriously delicious.  I don’t pretend to understand.  I just eat it and am astonished anew each time.  But go easy.  A few drops is all you need.  Same goes for sesame oil.  It’s potent stuff.  But it’s incredibly flavorful.

Toss it all together

Toss it all together

I tossed the salad with the dressing and about 1/4 cup of cilantro.

Summertime Chicken Salad

Summertime Chicken Salad

Then I ate it.  It was really delicious.  The sweet/sour/salty dressing really brought out the sweetness of the mango without thrusting the whole salad into an identity crisis.  A perfect salad for a summer evening.

Happy eating!

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One thought on “Summertime Chicken Salad

  1. love it!!!

    The Momma

    On Sun, Jul 7, 2013 at 8:09 AM, Neapolitan Madonna wrote:

    > ** > Neapolitan Madonna posted: ” Summer calls for all manner of > salads–pasta, potato, tuna macaroni. They’re great for days when you want > an easy dinner or need something to bring along to a backyard party. > Problem is, these salads often call for mayo. Gobs and gobs of it. I’m > ne”

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