Are you craving a light summer dinner?
This is an excellent summer salad I created. It is awesome if I may say so myself.
Pretty darn nice and very tasty. My little Viking family consumed the entire bowl I created, in one sitting – and started licking their plates afterward. That gotta be a good sign, hence I decided to share the recipe with you.
One could argue that this is a side dish, and it would work excellently for that too. However, I would recommend eating this on its own, especially when you review all the ingredients. It’s full of great products, flavors, and very healthy.
In my book, it constitutes a light and healthy dinner. It excellent for any occasion, whether it is a birthday, family gathering, BBQ party, busy work week dinner, or just a nice meal on the weekends.
While it is very easy to make, you do need to have leftover chicken ready. Alternatively, buy one of the rotisserie chickens from the local supermarket.
I would highly recommend that you make a nice smoked chicken on your smoker/grill the day before or the morning of when you need it. Check out my smoked chicken recipe here, which will give you fantastic soft and tasty chicken for Viking Summer Chicken Salad dish.
Head to your supermarket or farmers market to pick up these ingredients, and let’s get started cooking.
Besides the vegetables, you need a large cutting board and a nice sharp (large blade) kitchen knife that can cut/slice/dice. Ready?
- 1/4 of a green cabbage head
- 1 medium-sized cucumber
- 1 handful of fresh coriander
- 1/2 of green pepper
- 1/2 of red pepper
- 1/2 of red onion
- Juice from 1/2 of lemon
- 7 red potatoes
- 1 whole chicken (smoked)
- Juice from 1/2 of lemon
- 1 cup of vegan mayo
- 2 tablespoons of white vinegar
- 2 teaspoons of Dijon mustard
- 1 tablespoon of crushed garlic (glass)
Herbs n Spices
- Granulated garlic powder
- Mixed Italian herbs
- Black pepper
Please note – I do not use salt when I cook or bake. You can add that if you so desire.
- Preheat your Traeger or oven to 400F
- Wash all the vegetables very well
- Cut the potatoes into little 1/2 squares, and place them in a bowl
- Sprinkle some olive oil and Italian herbs over, and mix well
- Place them evenly on a baking tray
- Bake for approx. 30-35 minutes
- While potatoes are baking, start to slice the cabbage into very thin strips. You might consider using a machine, but I prefer a knife.
- After I had sliced the cabbage, I washed again and let it drain in a colander while I was cutting the rest of the vegetables
- Chop the coriander well, and put aside
- Divide the cucumber into four ‘boats’, cutting it lengthwise
- Slice the cucumber into thin slices and place them in a large bowl
- Finely slice the peppers and add them to the bowl
- Cut the red onion into tiny small cubes/slices, and drop it into the bowl
- Shred and cut the chicken into small 1/2 inch pieces, and add to the bowl
- Add the potatoes when ready, but let them cool off for at least 15 minutes
- Sprinkle the juice from 1/2 a lemon over the ingredients in the bowl, and gently mix
Time to make the dressing, which is the quickest step
- Add all the ingredients into a small bowl, and mix well.
- Pour the dressing over the salad, and mix again. Please don’t use too much violence when mixing the salad. You are not mixing concrete or something else.
Show some love to the food you are making. The more care you take, the better the outcome. Family and guests will easily be able to taste your efforts, and will applaud you for the great food you are making.
If you simply throw stuff into a bowl, casually add some storebought dressing, and carelessly place it on the dinner table, then the flavors and experience will suffer.