Chicken Chopped Salad

Lori Powell
For One or Two Bites, a blog for singles and couples

For a super quick weeknight meal, I often go to my fridge and see what’s kicking around and make a salad. This version is a chicken chopped salad.

The first one I ever had was in Los Angeles and it was all the rage then many years ago. It was a textural feast as well as a many layered flavored salad…crunchy with fried noodles, sturdy lettuce, toasted nuts, tender chicken and a creamy or Asian salad dressing enrobing it all.

I often cook some version of a chicken on the weekend so that I can transform it into many different main courses or lunches during the week. And when I’ve run out of that I sometimes splurge on a rotisserie chicken from my local market.

I always have some form of cabbage in my fridge which is, to me, an essential ingredient in any salad for a hit of healthy crunch; some lettuce; fresh herbs and I always have a huge assortment of nuts in the freezer. So in minutes, I have a healthy and super-satisfying main course salad on my table.

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Crazy for Cukes

Congratulations to Melinda G from Missouri who won our Picnic Time English-style willow basket sweepstakes! We hope you'll have plenty of opportunity to use it this summer.

Sandy's out on vacation having fun in Japan this week. In her stead, Catherine Pantsios, one of our stellar Special Fork Food Editors is sharing her latest obsession: Thai Cucumber Peanut Salad.

By Catherine Pantsios

I guess it’s pretty obvious where the phrase “cool as a cucumber” comes from—there’s no denying this crisp green fruit (yes, cukes are a fruit, not a vegetable) is a sure-fire refresher on a hot day. Cucumbers have a bright, yet subtle flavor that blends well with many flavor palettes, whether it’s in a Russian salad with sour cream and dill; a Japanese quick pickle with rice vinegar, soy sauce and a touch of sugar; or a fiery Korean kimchi.

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