Asian Chicken Salad

Asian Chicken Salad

Todays adventure was Asian Chicken Salad.  I made it today minus those wonderful fried rice noodles. ( I need to get some) But here is the easy dressing and the method I used to make it. It’s easier than you think.

Easy Asian Chicken Salad

Dressing:

2 Tablespoons Brown Sugar

2 Teaspoons Soy Sauce

1/4 Cup Vegetable Oil

3 Tablespoons Rice Vinegar

Combine the above in a salad carafe and shake well then set aside.

To Prepare Chicken

4 Boneless Chicken Breasts

32oz. Chicken Broth

In a medium sauce pan combine chicken and broth. Bring to a boil and simmer till chicken tests done. Let the chicken rest in the broth till its cool enough to handle(10-15 min), this ensures the chicken will be juicy. Then cube the breast meat up on a plate and set aside.

The salad Greens

1 head Iceberg lettuce or mixute of iceberg and romain lettuce (washed and torn)

3-5 Green Onions(scallions) washed and trimmed

1 Can Water Chestnuts, dranined

1 1/2 Cups Coleslaw mix

1/3 Cup Sunflower Seeds (sliced almonds, or peanuts work well)

1 Can Chow Main Noodles or fry your own rice noodles

In a salad bowl combine the lettuce, green onion, water chestnuts, coleslaw mix and nuts. Pour on the dressing and seperate into bowls. Top the greens with the cubed chicken. Toss on some fried noodles and serve. This was just awesome and not over powering at all. Mild and good and a great change from regular salad. I hope you will give this a try and enjoy!

The only changes I will make is to purchase rice noodles, fry them and break them up and toss them with my salad. Sooo Good!

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