By Last full week of August. The heat is still there but something has shifted in the light, some early signal that the season is thinking about changing even if it is not ready to commit. The evenings are getting shorter by increments and I have started noticing it on my drive home from the daycare, how the quality of the late-afternoon sun is different from July's, more gold and less white, more sideways.
I made a big batch of chicken salad this week, the Southern kind with celery and onion and Duke's mayo and a little apple cider vinegar for brightness, and I ate it on crackers for lunch all week and was happy every single time. There is something about a simple thing done well that I find more satisfying now than I did when I was younger. At fifteen I wanted to learn the complicated things. At twenty-two I want everything to taste exactly like it should, simple or complex.
I also made my first attempt at a proper ratatouille, the slow-cooked kind, not the layered baked presentation kind. Eggplant, zucchini, tomatoes, onion, bell pepper, garlic, thyme, all cooked together in a wide pot until everything collapses into a soft fragrant stew. I was not sure about it until the last twenty minutes when the whole thing came together and I understood what it was trying to be. Ate it warm with crusty bread and then cold out of the fridge the next day and both were excellent in different ways.
I am twenty-two years old and I can now cook out of at least three different culinary traditions and I am just getting started. That feels like a very good place to be.
The Southern chicken salad I made this week reminded me that a great salad is really just about balance — something creamy, something bright, something with a little crunch — and that made me want to share this Lighter Chinese Chicken Salad, which hits all of those same notes from an entirely different culinary direction. It’s the kind of recipe that fits right into where I am right now: simple enough to pull together on a weeknight, interesting enough to keep me excited about cooking from traditions I’m still learning. Make a big batch, eat it for lunch all week, and feel good about it every single time.
Lighter Chinese Chicken Salad
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 6 cups napa cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/3 cup sliced almonds, toasted
- 1/4 cup mandarin orange segments (canned in juice, drained)
- 2 tablespoons sesame seeds
- For the dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Poach the chicken. Place chicken breasts in a medium saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium heat, then reduce to a simmer and cook 12–15 minutes until cooked through. Remove and let cool slightly, then shred into bite-sized pieces using two forks.
- Make the dressing. Whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, olive oil, and red pepper flakes in a small bowl until well combined. Taste and adjust seasoning as needed.
- Prep the vegetables. Combine the napa cabbage, red cabbage, carrots, green onions, and cilantro in a large mixing bowl. Toss to distribute evenly.
- Assemble the salad. Add the shredded chicken to the vegetable mixture. Drizzle the dressing over the top and toss everything together until well coated.
- Finish and serve. Top with toasted almonds, mandarin oranges, and sesame seeds. Serve immediately, or refrigerate the dressed salad for up to 2 days — the flavors deepen nicely overnight.
Nutrition (per serving)
Calories: 290 | Protein: 28g | Fat: 12g | Carbs: 18g | Fiber: 4g | Sodium: 420mg