Courier Cookbook Asian Influenced Salads

Chinese* Chicken Salad

Submitted by Suzanne Garner

Always a crowd favorite. You can easily turn this recipe into a salad bar for any occasion.

Dressing:

1/3 cup soy sauce

1/3 cup canola or vegetable oil

2 T honey

3 T ketchup

1 tsp ground mustard

(modify portions to taste)

Put in a jar and shake. Can be made ahead of time.

Salad:

2 poached shredded chicken breasts (or more), shredded

(Optional: Before poaching: Marinate overnight or for a few hours in salt and soy sauce. Or soak in milk or buttermilk for several hours. Rinse before poaching in chicken stock, vegetable stock or water seasoned with lemon pepper, if desired.)

Lettuce

Chopped celery

Chopped bunch of green onions

Can of sliced water chestnuts

Lightly toasted slivered or sliced almonds

1 can of mandarin oranges

Chinese-style crispy noodles (put on right before serving)

1 can sliced water chestnuts

Combine all ingredients and enjoy.

Chinese* Coleslaw

Submitted by Adrianne Vaiser

Ingredients:

2 packages coleslaw mix

2 packages of chicken ramen noodle soup mix (like Top Ramen)

1 cup sunflower seeds

1 cup slivered almonds

¾ cup vegetable or canola oil

⅓ cup seasoned (or unseasoned) rice vinegar

½ cup sugar

Directions:

-Lightly toast seeds in a little oil.

-Break up dry ramen noodles.

-Mix together oil, rice vinegar and sugar well.

-Combine all other ingredients.

-Pour dressing on top.

-Let sit in the refrigerator for several hours.

-Serve and enjoy!

*Recognizing there is probably almost nothing "Chinese" about these recipes.

Next week, Courier Cookbook will explore cheese dips. Send your favorite to [email protected] just in time to start the outdoor entertaining season.