Need some cool food ideas for the hot summer days ahead? Chef Ryan Scott’s California Chinese chicken salad is a perfect choice! Ryan stopped by Mornings on KFOG to share his recipe with Alicia and Arthur, as well as discuss the latest news about one of the biggest heath trends of the year: coconut oil. Check out the conversation below. For more recipes, tips, and tricks visit RyanScottEnterprises.com ,or check out his book One to Five: One Shortcut Recipe Transformed into Five Easy Dishes available on Amazon.

Chef Ryan Scott’s California Chinese Chicken Salad:

1 (3-ounce package instant Asian noodle (ramen) soup mix

2 cups shredded rotisserie chicken

2 cups shredded cabbage

1 thinly sliced red onion

1 cup diced fresh mango

1 cup peeled and shredded jicama

3/4 cup shredded carrots

1/2 cup salted peanuts, choppe

1/2 cup loosely packed fresh cilantro leaves, chopped

1/2 cup sliced scallions

1/2 toasted sesame seeds

2 tablespoons fresh lemon juice

Soy Sesame Dressing:

1/2 cup soy

1/2 cup rice wine vinegar

2 tablespoons tahini (sesame paste)

1 tablespoon honey

1 tablespoon refrigerated garlic paste (from tube)

1 large pasteurized egg yolk

1 jalapeno chile, seeds removed, diced

3/4 cup vegetable oil

1 teaspoon kosher salt

1 teaspoon black pepper

Feature photo by Sodanie Chea from Norwalk, Ca, United States – Day 226: Chicken Salad, CC BY 2.0, via Wiki