Hi friends– Been out of school here for 5 days and we’re all happily savoring summer. Girls started their swimming lessons today and then it’s meals out back under the maple trees and lazing in bed with a stack of books in the morning instead of rushing off to school… And salads. Lots of salads.
I have to say this salad is all about the dressing. The greens etc. on the plate are nothing to write home about, just good yummy food you might even have on hand. But the dressing. Oh the dressing is sweet and citrusy and spicy. Just right for dinner on a summer evening.
CHICKEN SALAD WITH GINGER MARMALADE DRESSING
2 cups rotisserie chicken, off the bone & chopped to nice little bites
6 cups of your favorite greens
1 carrot, peeled & shredded
3 green onions, the green parts sliced
1/2 cup cilantro, chopped fine
1/2 cup red bell pepper diced.
1/2 cup salted almonds, cut in half
3 tab. rice vinegar
1 tsp. sweet Thai chili sauce*
4 tab. olive oil
1 tsp. soy sauce
3 tab. orange marmalade
1 tsp. fresh ginger, finely minced
1/2 tsp. salt
Layer the salad ingredients on a pretty platter, starting with the salad greens, the the chicken etc.
Then put all of the dressing ingredients in a container with a tight lid. Shake it like crazy until it’s thoroughly blended. Pour over the salad, just before serving it up with a satisfying chunk of sturdy bread and a good pour of iced tea. Happy summer!
* The recipe I worked from called for a full tablespoon of chili sauce. I cut back, but you can go ahead and put it in if you like lots of spice and are braver than I am!