Tuesday, July 26, 2011

Asian Chicken Salad

There are probably 100 different ways to make this salad, and as many different ingredients you could throw in as well.  This is the "I'm grouchy and starving and want this in my face as quickly as possible" version.  But whether it's well thought out or thrown together, its perfectly yummy either way!

What you'll need:

1 cup carrots
4 cups cabbage
2 green onions chopped
2 packs ramen ( 1 cooked, 1 raw)

1 pound chicken tenders grilled and cooled
3/4 cup slivered almond
1/2 cup cilantro


1 tablespoon sesame seed oil
4 tablespoon honey
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup plain greek yogurt
1/2 of a lime juice
1 teaspoon Sriracha hot sauce (optional)

In a medium pot, bring 3 cups water to a boil and cook 1 packet ramen noodles without the seasoning packet.  Break noodles in half, then quarters before cooking.  Once cooked, rinse with cold water to cool.  Set aside.

In a small bowl mix together dressing.  Add honey to the bowl first and place into microwave for 15 seconds so honey will mix together with other ingredients.  Add all ingredients, mix until combined and set aside.

Break cooled chicken into bite sized pieces. In a large bowl, add chicken, cabbage, carrots, green onion, cilantro and almonds.  Add cooked noodles and dressing.  Toss to coat.  Place in fridge and allow to chill for about an hour.  Just before serving break up dry ramen noodles into little chunks and toss in.

Another one dish meal? Yes please!  This is one of those dishes that I only make once a year because I always forget about it...and it's one of our favs!  Enjoy!

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