Mama Tran Chicken Salad
I often teach cooking classes. Every once in a while, I get to take a class. I love Vietnam. I took my children there when they were young, and I hope to get back there one day. In the meantime, Ho Luong Tran, the mother of my friend Bic Tran, brought a little bit of Vietnam to me. She taught an informal class, and for once I was the student. Thank you, Mama Tran! We make a version of the salad she taught me, with some minor changes. We serve this salad in little Chinese to-go containers with chopsticks at parties.
Mama Tran Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cooked red quinoa
- 1 cup finely shredded cabbage
- 1 cup finely sliced, cucumber, carrot, and cilantro
- 2 tablespoons black sesame seeds
Dressing:
- 2 limes, juiced
- 2 cloves garlic, grated
- 5 tablespoons maple syrup
- 6 tablespoons fish sauce
- 1 tablespoon sriracha
- ½ cup water
- ¼ cup canola oil
Instructions
- Combine chicken salad ingredients in a bowl.
- Whisk together the dressing ingredients, and toss with the salad.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).