I was going to call this “Ladies Who Lunch” salad but that seemed way too chichi for these parts. Why the name? Because I don’t get to do lunch with friends nearly enough but a few weeks ago I had a lunch date with Catherine McCord (yes, the lady behind the wonderful Weelicious) and like the phenom femme she is, she just casually threw together a version of this Asian Chicken Salad at a moment’s notice.
I love it because it’s pretty much sums up Catherine — farmers market fresh, contemporary yet classic, and easy but elegant — which also happen to be the exact things I love in a good recipe. This is a friends inspiring friends type of situation, know what I mean? Like when your friend is listening to some great music or drinking a great cocktail and then you benefit from (and borrow) their cache? That’s what’s happening here with this Asian Chicken Salad with Creamy Mustard-Miso Dressing — she inspired it and I had to share it with you.
I know, it’s loaded with cucumbers and radishes, which may or may not be available to you, depending on where you lie in relation to the polar vortex. But we have them here at our farmers markets because we have these food anomalies here in California — things that shouldn’t be growing do because out of nowhere we’ll have a hot spell and summer produce comes back.
That pretty much exactly how this recipe came to be — cucumbers, watermelon radishes, and greens aren’t usually all available at once and that come together to make this delicious Asian Chicken Salad with Creamy Mustard-Miso Dressing. Anyway, ever since I headed over to Catherine’s I’ve been recreating this on a very regular basis — it’s a little bit Japanese, a tad Vietnamese, but nothing really 100%, well except that it’s 100% that should you must make it, of course!