On a recent road trip my sister and I were kindly sheltered by Sarkis and Richard, a kindness we will always remember. Richard prepared one of his signature dishes, Chinese Chicken Salad. It is often requested at pot lucks and luncheons. It is a featured recipe, under his name, in the local garden club’s favorite recipe cookbook.
Sharp-eyed readers will notice a difference between the ingredients listed and the photographs and the dish as prepared. Seemingly like most Asian derived dishes, they are adaptable to ingredients on hand. A few left-overs from earlier meals were incorporated into this Chinese chicken salad he made for us with excellent and tasty results. He usually roasts a whole chicken but I have added the option of using boneless, skinless chicken breasts if light meat is preferred.