I really like salads. However, some salads just don't pack enough flavor and textures. This salad is REALLY tasty though. It really fills you up too! The bf only manged to mumble "GOOD" while helping himself to seconds and asking for leftovers for lunch the next day. :) Why is it so hard for boys to admit they like salads too?
My mom used to make this salad A LOT. It's super easy and quick- perfect for a week night and it will easily feed 4 people. I took the liberty of adding a few more ingredients from her original recipe. If you have some other vegetables on hand that you'd like to add, go ahead and add those too! A friend pointed out that this would also be yummy with a light store-bought sesame-ginger dressing, if the dressing recipe on here has too much sugar for you. I always find that a little dressing goes a long way though, and I only use a tiny bit at a time.
I also strongly recommend my favorite way to "roast" boneless chicken breasts. Sorry, I did not take photos this time, but its super easy- I promise! Simply wash and dry chicken breasts, making sure to cut away any fat/grisly bits. Line a baking sheet with foil and place a cookie cooling rack (or other wire rack) on top. Spray with nonstick cooking spray. Place chicken breasts on top and season as you normally would. I like to drizzle with olive oil and add salt and pepper, a bit of cayenne pepper, oregano, etc. You can also add some soy sauce and garlic chili paste if you're looking for something to add extra flavor to this salad. Bake at 350 for about 20 minutes, checking to make sure the middle is no longer pink. Place breasts on a plate and let cool 2 minutes before slicing. I don't know how to explain it, but the chicken always comes out SO moist and juicy.I ALWAYS get complements when I make chicken like this. :)
Chinese Chicken Salad
Serves 4 adults
- 1/2 head of romaine lettuce (optional, but adds more volume and texture)
- 1 bunch cilantro, chopped (I love cilantro, but adjust to your taste)
- 1 bag coleslaw mix
- 4 green onions, chopped
- 1/2 cup red pepper, chopped (optional, but I had this in my fridge)
- 1 small package slivered almonds
- 1 TBSP butter
- 1 TBSP sugar
- 1 package ramen noodles, chicken flavored
- 2 chicken breasts, grilled or baked to your liking
- Chicken flavor packet from above ramen noodles
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1/2 cup olive oil or canola oil
Wash and dry romaine. Tear up and add to large salad bowl.
Add coleslaw mix, cilantro green onions and red peppers. Look at all those beautiful colors!
In a small skillet, melt butter over medium heat. Add sugar and stir to dissolve. Watch closely and add almonds, spreading out in pan.
Stirring often, cook until almonds start to brown and caramelize. Pour onto plate and dab with paper towel (be careful not to let it stick!) to absorb excess butter. Let cool before adding to salad.
Crumble uncooked ramen noodles and add to salad. Add chicken and toss.
To make dressing, combine all ingredients except oil. Gradually add oil, stirring slowly with a fork or whisk.
Stir again before serving.Drizzle on a little dressing at a time until desired taste and toss. Enjoy!