La Bou Chicken Salad

Make some homemade Ranch dressing with added dill*. Refrigerate until salad is ready.

Make this Sweet Asian Vinaigrette* to toss with cooled pasta:

1 Tbsp sesame oil
1 Tbsp salad oil
3 Tbsp. sugar
3 Tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. soy sauce or to taste

Assemble salad with:

-Butter lettuce and/or green leaf lettuce

-tomato slices
-cucumber, sliced with peel still on

-cooked spaghetti pasta, drained and cooled under running cold water, then tossed with the sweet Asian vinaigrette

-grilled chicken breast (marinated or seasoned with seasoning salt, salt, and steak seasoning), (optional- double the vinaigrette and brush on the chicken when done cooking). Cool chicken, then refrigerate at least 2 hours. Slice when ready to serve. 

Place all on the plate and serve with French bread or other bread on the side. We used to love going to La Bou in Sacramento to have this salad and all their pastries.