Picnic Pleaser

This hearty salad doesn’t just feed the group — it impresses them! // Photo by Lisa Enos

When Michigan’s sun-soaked afternoons call for something light yet satisfying, this vibrant Asian-inspired salad answers with flavor, crunch, and color. It’s the kind of dish that fits seamlessly into an easy weekday lunch or stands out at a summer picnic. With a base of crisp shredded cabbage and layers of citrus, avocado, and seasoned chicken, it offers both nourishment and crowd-pleasing appeal.

What makes this recipe a summer staple is its balance—refreshing oranges, hearty avocados, combined with toasted almonds that deliver a crunch. It’s all tied together with a sweet and savory sesame oil and maple syrup dressing with a gingered kick. It’s a make-ahead dream, storing beautifully in the fridge for days and improving as the flavors meld. Whether served solo or as part of a potluck spread, this dish delivers a bright, bold twist on traditional salads and picnic fare.

Ingredients:
5 cups shredded cabbage
2 oranges, segmented
2 avocados, sliced
1 cup green onions, sliced
½ cup chopped cilantro
½ cup toasted slivered almonds and sesame seeds
2 chicken breasts, seasoned, cooked and sliced

For the soy-ginger dressing:
½ cup toasted sesame oil
¼ cup maple syrup
⅓ cup soy sauce
3 tablespoons rice wine vinegar
3 tablespoons grated fresh ginger
1 tablespoon fresh orange juice
Zest of one orange

Instructions
Combine the cabbage, oranges, avocados, green onions, cilantro, almonds, sesame seeds and chicken in a large bowl.

In a separate container, whisk together all dressing ingredients until emulsified.

Pour the dressing over the salad and let it soak a bit before serving. Toss gently and serve chilled or at room temperature.
There’s not anything in the salad that becomes soggy.

Keep it in the fridge for a week of easy lunches, or bring it to your next gathering and watch it disappear!