Ladies Who Launch

Susie is an editorial/customer support team member, a freelance writer, and the mother of three. Determined to pull off deadlines and dinner without resorting to take-out, she combines a splash of creativity, a pinch of enthusiasm, a dollop of drive, and the determination to make time for family and friends. Look for launch-friendly foods and recipes in Susie’s blog.

As a writer and an amateur cook, I mince garlic, not words. So herein lies the spice rub; delete that carry-out speed dial key from your BlackBerry. With a little planning and a few cooking accoutrements you can whip up stir-frys, casseroles and dishes requiring vigorous chicken pounding in less time than it takes for a pizza delivery. For me cooking is cathartic, keeps me creative, and gets my kids in the kitchen. Not that I’m above frozen mini-tacos on occasion but nothing is more welcoming and conducive to conversation than a home-made meal, regardless of how quickly I prepared it.

Ladies Who Launch provides resources and community for women in business. Now in addition to Articles like How To: Find and Work With a Manufacturer and How To: Create an Effective Team I give you How To: Make a Killer Crunchy Chinese Chicken Salad. It’s fast and easy, leaving you plenty of time to work on your business plan. I’ve shared this recipe more times than I can remember. It’s up there with with meat balls and brownies in the crowd pleaser category. So in the interest of demonstrating the savvy time management skills I’ve learned from Ladies Who Launch I’m posting this sure-fire salad on our site so I won’t have to keep writing it out at the block party. If you add or change anything I’d love to know about it. As Ladies Who Launch founder Victoria Colligan says, collaboration is key. And I’m always looking for a new recipe.

Crunchy Chinese Chicken Salad
6 cups chopped Napa cabbage
8 cups romaine, torn into bite-size pieces
1 6 oz. bag baby spinach, torn into bite-size pieces
½ cup scallions
¼ cup soy sauce
¼ cup lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
¾ teaspoon pepper
1 tablespoon Asian sesame oil
¼ cup vegetable oil
6 cups shredded, cooked rotisserie chicken
½ cup sliced almonds, toasted
2 tablespoons sesame seeds
¾ cup Chinese rice noodles

Combine cabbage, romaine, spinach, and scallions in a large bowl. Set aside. In a container with a tight fitting lid combine soy sauce, lemon juice, sugar, vinegar, salt, pepper, sesame oil, and vegetable oil. Shake until whatever is stressing you out isn’t any more and sugar is dissolved. Top salad greens with chicken. Toss with enough dressing to coat. Top with almonds, sesame seeds and rice noodles.