Thanks to longtime Forum helper-outer Clifton Leatherwood, we have two new salads to try today. And, as an added bonus, he threw in a dressing recipe intended for coleslaw that sounds like it would go down well on other types of salad as well.

Thanks so much, Clifton, for sharing:

Tuna crunch salad

1can (6 ounces) good-quality tuna, drained

Mayonnaise

Seasoning salt

1cup chopped celery

1good crunchy apple (Galas are good), washed and cut up

Feta cheese

Dry-roasted peanuts

In serving bowl, mix together the tuna, mayonnaise and seasoning salt. Stir in celery. (Mixture can be refrigerated at this point, if desired.) Just before serving, stir in the apple, cheese and peanuts.

Barefoot Contessa’s Chinese chicken salad

4split chicken breasts (bone in, skin on)

Good-quality olive oil

Kosher salt

Freshly ground black pepper

1/2poundasparagus, ends removed, cut in thirds diagonally

1red bell pepper, cored and seeded

Dressing (recipe follows)

2scallions (white and green parts), sliced diagonally

1tablespoon sesame seed, toasted

Preheat oven to 350 degrees. Place chicken breasts on a sheet pan and rub the skin with oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle, then remove meat from the bones, discard the skin, and shred chicken in large, bite-size pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the pepper in strips about the size of the asparagus pieces. Combine the chicken pieces, asparagus and peppers in a large bowl.

Prepare dressing and pour over the chicken and vegetables. Add the scallions and sesame seed and season to taste. Serve immediately or refrigerate until cold.

Dressing

1/2cup vegetable oil

1/4cup good-quality apple cider vinegar

3tablespoons soy sauce

1 1/2tablespoons dark sesame oil

1/2tablespoon honey

1clove garlic, minced

1/2teaspoon peeled, grated fresh ginger

1/2tablespoon sesame seed, toasted

1/4cup smooth peanut butter

2teaspoons kosher salt

1/2teaspoon freshly ground black pepper

In small mixing bowl, combine all ingredients and whisk until thoroughly blended.

Coleslaw dressing

1 1/2cups sugar

1/2cup each salad oil and vinegar

3/4teaspoon salt

13/4cups mayonnaise

Celery seed

1/2small onion, finely chopped

In quart jar, combine sugar, oil, vinegar, salt and mayonnaise; shake very well.

If using dressing all at once for a huge salad, add about 1 to 2 tablespoons celery seed and the onion. If using a little at a time (dressing keeps well refrigerated), sprinkle a little celery seed and a little onion (or a sprinkle of onion salt) on the chopped cabbage, then stir in dressing.

The next Forum will appear in Wednesday’s Food section.