Wednesday, August 22, 2012

Asian Chicken Salad

I LOVE this salad!  The dressing is so sweet and the almonds and Ramen noodles give it a great crunch.  I made a huge batch of cooked chicken one day to use in different recipes, so it really only took me like 5 minutes to throw this all together.

I have actually made this a few times, but had never posted it before.  My son came home from football practice and said "Oh great.  Mom's taking pictures of our dinner, that means it's something new."  (And he didn't say it in a good way. Punk.) haha :) 

However, we all had like 3 helpings, so it really is an excellent salad.

Recipe from My Kitchen Cafe
1-2 pkg oriental-flavor Ramen noodle soup
1/2 cup sliced almonds
1/2 bag (16 oz) broccoli slaw
1 bag romaine lettuce
2 cups cooked, shredded chicken
1-2 green onions, chopped
3/4 cup red wine vinaigrette (or make the recipe below)

Red Wine Vinaigrette
Whisk together:
3/4 cup canola or olive oil
6 TBS red wine vinegar
4 TBS sugar
1/2 tsp black pepper
Ramen noodle seasoning packet

Preheat oven to 350 F - break up Ramen noodles and place them on a rimmed baking sheet along with the sliced almonds.  Bake until noodles and almonds turn light brown.  (About 6-7 minutes.)

Make the vinaigrette, and set aside.

Place broccoli slaw, romaine lettuce, chicken and onions in a large serving bowl.  Toss to combine.

When ready to serve, pour dressing over salad, add toasted almonds and noodles and toss together.

Serves 4 to 6

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