This light, flavorful chicken salad is great for a summer lunch. Serve it with some slices of mango and papaya, some great bread, and a glass of Vouvray— and you are ready to go.

INGREDIENTS | SERVES 4

For the dressing:

• ¼ cup vegetable oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons grated gingerroot
• Pinch of sugar
• ½; teaspoon (or to taste) salt

For the salad:

• 2 cups chopped cooked chicken
• 4 ounces snow peas, trimmed
• 3 green onions, trimmed and sliced
• 1 cup bean sprouts
• 1 medium head of Chinese cabbage, shredded
• 1 tablespoon toasted sesame seeds

1. Place the salad dressing ingredients in a small bowl and whisk vigorously to combine.

2. In a medium-sized bowl, combine the chicken, snow peas, green onions, and bean sprouts. Add the dressing and toss to coat.

3. To serve, arrange the cabbage on a serving platter. Mound the chicken salad over the cabbage. Garnish with the sesame seeds.