Friday, April 8, 2011

Asian Chicken Salad

This was a salad my husband created during his days at the deli. It was a great way to use up leftover rotisserie chicken. We now cook boneless skinless chicken breasts for this salad. Feel free to season your chicken anyway you want, this time we used citrus pepper and Mrs. Dash fiesta lime seasoning. The seasonings mentioned in the recipe are from the time we wrote down the recipe as he made the salad. There is a fair amount of oil in the dressing so you may want to experiment if you want a lower fat version. Also, my husband didn't realize we were out of rice vinegar and used rice wine by accident and the salad still turned out great. I like to eat the salad shortly after making it but my husband likes the noodles to get a little soggy. That is completely up to the person making the salad.

Rob’s Asian Chicken Salad
6 boneless skinless chicken thighs, chopped, cooked and seasoned with citrus pepper, jerk seasoning and garlic powder
½ head cabbage, sliced or shredded
3 packages oriental flavored top ramen
1 cup sliced almonds
1 cup sugar
1 cup oil
½ cup rice vinegar
Mix chicken, cabbage and almonds in large bowl. Break up dry ramen noodles and add to bowl. Mix ramen seasoning packets with remaining ingredients in a small bowl. Pour over salad and refrigerate for several hours before serving.

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