Ginger Chicken Salad
It’s summer and the kids are out of school. Time for picnics in the park, swimming til sundown and some serious celebration. How about adding something delicious to that celebration? Try Ronne’s fabulous Ginger Chicken Salad. Mmmmm …
Lunch boxes are fun for a casual summer picnic, a relaxing day on the lake, or even a gathering with friends. My sweet friend Courtney and I recently were asked to cater a luncheon meeting for Austin Bridge Builders Alliance. We decided on a simple but delicious ginger chicken salad.
The nice thing about chicken salad is it’s versatility. Put in a pita pocket and pack it in a lunch box like we did for the ABBA luncheon … or pile it over a bed of fresh spinach. It’s simply wonderful.
It’s easy to make ahead, the flavors are fresh and it’s healthy. A far cry from traditional chicken salad.
Ginger Chicken Salad (serves 4-6)
1-1/2 cups chopped cooked skinless chicken breast (I bake mine with a little drizzle of olive oil or spritz of cooking spray, some garlic, pepper, and a healthy dose of ginger) * ½ cups finely chopped water chestnuts * 1/2 cup finely chopped green onion * 1/4 finely chopped pistachios * 1/2 cup grated carrots * 2 T. rice wine vinegar * 2 T. reduced-sodium soy sauce * 2 t. dark sesame oil * 1 T. powdered ginger
With a whisk, blend vinegar, soy sauce, sesame oil and ginger together, and mix with chicken breast. Add remaining ingredients. Serve over lettuce or spinach as a plated salad, or line pita bread halves with lettuce or spinach and spoon salad mixture into each pita half to make a sandwich.
Here’s to a happy – and healthy – summer!