Pennies and dimes for a kiss...

Summer has arrived in Florida, it has been in the mid nineties. Therefore, I have been attempting to create flavorful different salad options that serve as a meal. The salad I am bringing to you today is Asian inspired with an intense ginger dressing. Hot summer days and balmy evenings are a great excuse for a picnic, as well. This Chinese Chicken Salad packs up perfectly. Toss the shredded chicken meat with half of the dressing. Pack the greens and carrot ribbons separately from the chicken. Pour the toasted sesame seeds into a small container and pack the won tons chips in another. Put everything into a cooler, with a bottle of lemonade, grab your picnic gear, pack a blanket, and head out with the one you love.

Happy Summer.

4 tablespoons sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

zest from 1 lime

3 tablespoons ginger simple syrup (simply boil sugar water and fresh grated ginger)

1 teaspoon hot chili oil

1/8 cup sesame seeds

1/2 lb baby boy choy, cut in half

4 green onions, thinly sliced

1/2 English cucumber, thinly sliced

1 large carrot, scrubbed clean

5 cups mixed baby greens,washed and dried

3 cups shredded poached chicken

12 won ton wrappers, cut in half

1/4 cup canola oil

In a small jar combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside. In a medium frying pan, over medium heat, lightly toast the sesame seeds until golden; about 2 minutes. Pour into a small bowl and set aside. In the same frying pan add the canola oil and gently heat. Adding a single layer of won ton wrappers, cook, turning once, until golden brown. Approximately 30 seconds to 1 minute per side. Transfer to a paper towel, and repeat the process. Once finished frying the won tons, set them aside until later.

Bring a large pot of water to a boil. Add a tablespoon of salt. Have a large bowl of ice water near by. Add the bok choy, and cook for 1 1/2 minutes. Immediately drain into a colander and then plunge the bok choy into the icy water. 

In a large salad bowl add the greens, onions, cucumber slices and poached chicken. Using a vegetable peeler cut the carrot into ribbons. Add to the salad bowl. Sprinkle the toasted sesame seeds over the top. Crunch half of the won ton chips over the salad. Lightly drizzle with half of the dressing, and toss. Drizzle the remaining dressing over the top. Serve. Eat.

Until tomorrow...Peace.