Cookin’ with Hoss: Asian Chicken Salad

The official beginning of summer is just around the corner. Before you know it, Memorial Day will be here, the pools will all be open, school will be out, and the season will be in full swing. And, inevitably, we’ll be invited to the old summer favorite: a picnic.  

Picnics conjure up all sorts of images, and everyone has their own perception of a “good” picnic. I personally have some pretty stringent parameters about what makes a good picnic. First and foremost, the temperature cannot exceed 85 degrees. Let’s face it, having sweat drip off your nose while trying to eat just isn’t pleasant! I know that we can’t control Mother Nature, but please refrain from late July and August dining al fresco.  

Secondly, there is a good reason that tables and chairs were invented — they’re far more comfortable than sitting on the ground. So when planning an outdoor event, make sure that there is adequate seating for all.  

Thirdly, and most importantly, the menu should be carefully planned. There’s nothing more disappointing and frustrating than discovering that the entrée du jour is some overdone puck of a burger or a hot dog the diameter of your finger. I suppose that I’m a bit of a food snob, but there is a level of appropriate preparation for menus fitting any budget. Just make sure that you start with good-quality products and prepare to achieve their maximum potential. A well-prepared burger beats a poorly prepared steak any day.  

Finally, follow the credo of the food service business — keep hot things hot and cold things cold, especially potentially hazardous foods (mayo, dairy-based products, meats, and so on). Aunt Hilda may make fantastic deviled eggs, but if they sit out too long in the heat, they may make you feel like where the devil lives!  

Here’s a recipe for a different style of chicken salad that holds up well.   

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Dressing Ingredients   

• 1/2 c. vegetable oil  

• 1/4 c. rice wine vinegar  

• 3 tbsp. soy sauce  

• 2 tsp. sesame oil  

• 3 tbsp. honey  

• 1 tbsp. minced fresh garlic  

• 1 tbsp. peeled, grated fresh ginger  

• 1/2 tbsp. toasted sesame seeds  

• 2 tsp. sea salt  

• 1/2 tsp. freshly ground black pepper 

Salad Ingredients   

• 1 lb. cooked chicken meat  

• ½ c. bias-sliced green onions  

• ¼ c. sliced water chestnuts, peanuts, almonds, or cashews  

• ½ c. bias-sliced celery  

• 1 c. snow peas cut into 1-inch lengths  

• Other crisp veggies you like (optional)  

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Directions   

• Mix the dressing ingredients. 

• Toss dressing with chicken and veggies.  

• Enjoy! 

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Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.