Asian chicken salads get a lot of play in restaurants, cookbooks, magazines. With their tangy dressing and light profile, they’re refreshing main-dish summertime salads.
We took a few liberties with ours. First, many versions star shredded cabbage, which some of us have a hard time viewing as anything but a side dish. Romaine is the green of choice here, because it’s crispy enough to hold up to the acidic dressing. (Iceberg would work, too – and, sure, a bag of shredded cabbage/coleslaw mix.) Anything more tender, though, and the greens will turn to mush.
With no apologies, this is summer-lazy, using as many convenience foods as possible without compromising the flavor. The list includes ginger paste, which is sold in the Asian section of many supermarkets or specialty markets. (You can sub with grated ginger root.)
Fruit also stars. Because mangoes have been so delicious lately, they’re here. But many tropical fruits or seasonal berries – anything with a tangy profile – will complement this salad. Consider pineapple, sliced fresh peaches, raspberries, blueberries. Just make sure the fruit is super-ripe and sweet.
For a printable copy of the recipe, click the link: