Crunchy Asian Chicken Salad

This is a crowd pleaser. You should make the salad at least 3 hours ahead of time, but over night is even better. It's perfect for a summer dinner, a luncheon or a potluck.  If you are short on time, instead of poaching 3 boneless skinless chicken breasts, you can buy a roasted chicken or even shredded chicken in the deli in your grocery store. No shame in your game!  A glass or 2 of Sauvignon Blanc goes perfectly with this meal.  Cheers!

Salad
3 boneless skinless chicken breasts OR store bought shredded chicken 
1 medium sized green cabbage
1/4 cup sliced toasted almonds
3 packages chicken Top Ramen noodles
2 tsp. sesame seeds
4 chopped green onions (white and green parts)

Dressing
1 cup vegetable oil
1/4 cup sugar
1 Tbs. sesame oil
1/2 cup apple cider vinegar
1 tsp. salt
1 tsp pepper
2 packages of the seasoning found in the Top Ramen noodles
Mix all the ingredients together in a measuring cup or bowl.

Poach 3 chicken breasts in water over medium low heat for 15-20 minutes until cooked. Drain and allow to cool. Shred with 2 forks.
Cut cabbage in half and cut out the core on both sides.  Slice cabbage.
Crush Top Ramen noodles while they are still in the package.
Combine sliced cabbage, crushed ramen noodles, shredded chicken, chopped green onions, almonds and sesame seeds into a big bowl.  Pour dressing over cabbage mixture. Toss well.
You can keep it in the refrigerator for up to 2 days.  It keeps getting better.




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