Sunday, May 27, 2012

Not Rolf's Mother's Chinese Chicken Salad

Years ago I had a friend whose Norwegian mother had a dynamite recipe for Chinese chicken salad. At some point I quit frying noodles to add to the salad, then I quit eating meat, switched out the iceberg lettuce for other greens, and finally added a variety of veggies. I still love Rolf's mother's salad, but it's not really her salad anymore.

All it takes for me to make this salad is greens, baked tofu cubes or soy chicken, some veggies, and the delicious salad dressing -- it's one of my favorites. Today I added the leftover Chinese asparagus from a couple days ago. If you use that, you barely need to add any additional dressing -- but don't worry, the dressing is great on all sorts of salads (even pasta salad) and keeps for a long time in the fridge.

Chinese Chix Salad

salad greens
leftover Chinese Asparagus Salad (from two days ago), or other veggies
cubed baked tofu or soy chicken (or even leftover cooked chicken meat)
Rolf's Mother's Chinese Dressing, use as needed:
   2 Tbs sugar
   1/2 tsp black pepper
   2 Tbs reduced sodium soy sauce
   6 Tbs rice vinegar
   2 Tbs toasted Chinese sesame oil
   1/2 cup canola oil

Combine salad ingredients in a bowl. To make dressing, mix all dressing ingredients together. Drizzle on salad as needed and store the leftovers in the fridge. Shake before using.

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