The Atlanta Journal-Constitution
More ways to enjoy chicken salad.
This slaw of shredded cabbage and chicken includes toasted almonds and sesame seeds (for crunch) and is dressed with a creamy ginger dressing. It’s the handiwork of Food52 co-founder Amanda Hesser, who suggests adding more mayo or altering the flavor profile to taste. (I think it would be good with crushed roasted peanuts and a splash of toasted sesame oil and/or soy sauce.) I sometimes have trouble finding unblemished napa, so I used Savoy cabbage to test and photograph the recipe. (Leftovers held up well overnight.) For a more delicate, feather-light slaw, use napa.
6 cups very thinly sliced napa or
Savoy cabbage
7 ounces leftover cooked chicken,
shredded
½ cup sliced almonds, toasted
1 ½ tablespoons sesame seeds,
toasted
3 tablespoons fresh basil leaves,
thinly sliced or torn
3 scallions, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise 1 teaspoon peeled, grated fresh
ginger kosher salt
4-5 tablespoons extra-virgin olive
oil
In a large bowl, toss together the cabbage, chicken, almonds, sesame seeds, basil and scallions.
In a small bowl, whisk together the lemon juice, mayonnaise and ginger. Season with salt. Add olive oil 1 tablespoon at a time, whisking until smooth after each addition.
Pour most but not all of the dressing over the cabbage mixture and toss until lightly coated. Taste and add more dressing or salt as needed. Feel free to add more oil or mayo if desired. Serves: 4 — Adapted from “Food 52 Mighty Salads: 60 New Ways to Turn Salad into Dinner—and Make Ahead Lunches, Too” (Tenspeed Press, $22.99)
Per serving: 413 calories (percent of calories from fat, 69), 21 grams protein, 11 grams carbohydrates, 4 grams fiber, 33 grams fat (4 grams saturated), 45 milligrams cholesterol, 200 milligrams sodium.