Monday, October 17, 2011

Chinese Chicken Salad Revisited

I've posted this delicious & easy salad recipe before, but it is just so awesome that I wanted to post it again. I make this at least once or twice per month- sometimes more! It's so easy to trhrow together and is aboslteuly packed with great flavors & textures. You can feel free to add & take-away toppings to your taste. One of my favorite flavors comes from the little "kick" in the chili paste on the chicken. Also, since I last posted this I found a delicious ready-made dressing that I actually prefer to use with it.

Another favorite slad of mine is Fiesta Chicken Salad. The pictures on my post do not do it justice. It uses a lot of the same ingredients as this salad, so its easy to get ingredients for both at the same time.

One tip- wash & chop up your veggies the first time you make it and bag the leftovers. The next day, leftovers couldn't be easier to make!

Chinese Chicken Salad

Makes enough for 2-3. Easily doubled!

  • 1/2 bag coleslaw mix (you can throw away the dressing packet)
  • 1/2 bag romaine lettuce
  • 2 green onions, sliced into small pieces
  • 1/2 red pepper, diced
  • 1/2 small bag slivered almonds
  • 1/2 package Ramen noodles, chicken flavored
  • 2 TBSP butter
  • 1 TBSP white sugar
  • 1 chicken breast
  • olive oil
  • soy sauce
  • salt & pepper
  • garlic salt
  • garlic chili paste
  • Asian dressing of choice, I like low-fat Kraft Asian Toasted Sesame
Heat oven to 350. Wash and dry chicken breast, trimming fat as desired. Cover cookie sheet with foil & place cooling rack on top. Spray with cooking spray and place chicken bresat in the middle. Use a paper towel to spread olive oil & soy sauce on chicken. Season with salt, pepper & garlic salt.  Spread chili paste on top to taste. Bake for 30 minutes, or until no longer pink in the middle. Cut into bit-size pieces and set aside.

While the chicken is cooking, melt butter and sugar in a small saucepan over medium heat. Add almonds and stir to coat. Once they start to caramelize and turn light brown they are done! Remove from heat and scoop onto a plate in 1 layer. Dab with paper towel to remove excess butter & set aside. Once cool, crumble into pieces. Set aside.
In a large bowl, place lettuce, coleslaw mix, green onion & red pepper. Top with warm chicken & candied almonds. Crumble ramen nooodles on top last. Add dressing and toss to coat. 

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