Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Thai Cucumber Salad

 *This was originally found in The Good and the Beautiful Language Arts program.

Ingredients:

2 cucumber, peeled and diced

2 red bell peppers, diced

6 green onions, sliced up to about halfway up the green part

3/4 c. cilantro, chopped

1/2 c. chopped peanuts (optional)

Sauce:

2 limes, juiced

2 T. soy sauce

1 tsp crushed red pepper flakes (optional - can add more for added spice)

2 tsp white sugar

1 tsp garlic powder

1. Mix cucumbers, peppers, green onions, cilantro and peanuts in a large bow. 

2. Add all of the sauce ingredients to a small bowl and stir to dissolve the sugar. Taste. Add a little more sugar if it's too sour for your taste.

3. Pour sauce over salad. Mix gently to combine.

4. Serve right away, or refrigerate for up to 5 hours and then serve.

Grilled Chicken and Red Onion Quesadillas

This is an old favorite that I have dug back out lately. I love the versatility of it! Patrick and I eat the onions and chicken on a salad with lime vinegarette. The oldest three do chicken quesadillas and the younger two just do cheese quesadillas with the chicken on the side. Everyone wins!

Marinade:
2 large garlic cloves
1 jalepeno (I haven't had these on hand during the quarantine so I leave this out and it is still great!)
1 cup tightly packed cilantro
3 T Extra Virgin Olive Oil
2 T Sherry vinegar (I've used red wine vinegar)
1 t. kosher salt
1/2 t dried oregano
1/2 t freshly ground black pepper

Other ingredients:
3-4 boneless chicken breasts
1 Large red onion, cut crosswise into 1/2 inch slices
Extra virgin olive oil
2 c. grated Monterrey jack or cheddar cheese
4 flour tortillas
Optional serving items: salsa, guacamole, sour cream, etc.

Process the garlic and jalepeno in a food processor. Add the remaining marinade ingredients and process until a paste. Add the paste to the chicken breasts to cover them (I put them in a large ziplock bag and shake it around until the chicken is coated. Refrigerate 3-4 hours.

Lightly brush the onion slices with oil and grill them. I've been using a cast iron skillet on my stove. You can also cook them in the oven at 450 until browned.

Grill chicken until it reaches 165 degrees Fahrenheit.

Assemble quesadillas with chicken, cheese and onions, then grill or cook on the stove top until cheese is melted.

Again, a delicious option is to skip the quesadilla and serve the chicken and onions over a salad. We've been using a homemade lime vinegarette dressing: 2T Extra virgin olive oil, 2 T lime juice, a little sugar to help it emulsify. I add these into a canning jar with a lid and just shake it up and serve.

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.