My friends Cameron and Nancy serve a wonderful salad at their beach cottage on the Oregon Coast that’s known as “beach salad.” When the outdoor wood-fired oven is stoked, they throw in a chicken to roast, which takes on a delicious smoked flavor. The next day, Nancy adds bits of this chicken to a large bowl with cooked macaroni, bacon, tomatoes, lettuce, and blue cheese, then tosses it all with a buttermilk dressing and chives cut from her lovely garden.
Though friends and family have tried to duplicate this salad at home, it’s always missing that special something — sea air? the pleasant company? smoked chicken? the requisite glass of wine served alongside in the afternoon?!
Here’s my city rendition of beach salad. Although it’s not as good as when Nancy makes it, it’s still pretty darn tasty.
| ||2 to 3 || cups cooked chicken, grilled or roasted, shredded into bite-size pieces |
| ||2 || cups cooked and drained pasta, small shells or macaroni |
| ||3 || ripe red tomatoes (or 1 pint cherry tomatoes), chopped |
| ||1 || bunch green onions, bulbs and some of the light green stalks, thinly sliced |
| ||1 || head Romaine lettuce, chopped |
| ||½ to ¾ || cup blue cheese, preferably Rogue Creamery Smokey Blue or Roquefort, broken into crumbles |
| ||~ || Salt and freshly ground black pepper to taste |