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 large carrot, grated
3 packages chicken crunchy Ramen noodles with season packet
1/4 cup sliced toasted almonds
2 teaspoons sesame seeds
6 chopped green onions (white and green parts)

Dressing
1 cup vegetable oil
1/4 cup sugar
1 tablespoon sesame oil
1/2 cup apple cider vinegar
1 teaspoons salt
1 teaspoon pepper
2 packages of the seasoning found in the Ramen noodles

Place all the ingredients into a mixing bowl.  Using a whisk, mix all the ingredients together until completely combined.  Set aside.

Poach 3 chicken breasts in water over medium low heat for 15-20 minutes until cooked. Drain and allow to cool. Shred the chicken with 2 forks.
Cut cabbage in half and cut out the core on both sides.  Slice cabbage to bite size. Place in a large mixing bowl. Grate carrot into the cabbage.
Crush crunchy Ramen noodles while they are still in the package.  Add them to the cabbage and carrots.
Add shredded chicken, chopped green onions, almonds and sesame seeds into a big bowl.  Pour dressing over cabbage mixture. Toss well.  Allow the salad to refrigerate for 2 hours before serving. 
You can keep it in the refrigerator for up to 2 days.  It keeps getting better.




Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Roasted Butternut Squash Stuffed with Italian Sausage

Image
  Roasted Butternut Squash Stuffed with Italian Sausage Serves 2 1 butternut squash 1 tbsp extra virgin olive oil ¼ tsp salt ¼ tsp pepper Filling: 1 tbsp extra virgin olive oil ½ lb ground Italian sausage ⅓ cup onion, finely chopped 3 garlic cloves, finely minced ½  yellow bell pepper, finely chopped ⅛ tsp salt ⅛ tsp pepper 2 cups chopped kale, remove tough stems 1 cup chopped green apple like Granny Smith 1 tbsp chopped fresh sage, plus some for garnish ¼ cup dried cranberries 2 tbsp chopped pecans Preheat oven to 400 F Cut the squash in half lengthwise.  Remove the seeds with a spoon. Brush the cut sides of the squash with the extra virgin olive oil and sprinkle with the salt and pepper.    Place the butternut squash halves on a foil lined baking sheet cut side up and bake for 40-45 minutes or until the flesh is tender. While the squash is in the oven, make the filling in a large saute pan. Add the extra virgin olive oil to the pan on medium high heat and add ...
Read more