Oriental Chicken Salad
I love Asian food. It adds such variety to the same ole weekly routine. There’s zesty, spice, and even sweetness that accompanies most dishes from the far East. Since there’s not a spectacular restaurant like P.F. Changs close to us, I took it upon myself to find a really great Asian salad recipe. I like a tangy dressing that dresses a great salad with savory meat and crunchy toppings. This salad does just that. For your chicken, I highly recommend that you use leftovers from your latest meal of rock salt chicken. If you don’t have any of that on hand, just cook some chicken breasts with salt and paprika before hand.
Reach For:
2 cups of cut up cooked chicken
½ a bag of broccoli slaw
1 bunch of green onions, chopped
1 bag or box of romaine lettuce
1 package of Ramen Noodles, crushed
½ cup mandarin oranges, drained
(Dressing)
¼ cup oil (olive, canola, or vegetable)
¼ cup vinegar
2 TBSP sesame oil
2 TBSP soy sauce
1 tsp sugar
½ tsp celery salt
1 TBSP ground ginger
½ tsp salt
½ tsp pepper
Directions: Mix all dressing ingredients well in a sealed container and shake. In a bowl, mix chicken with the rest of the salad items. Pour dressing over top, toss, and serve.
Yields: 2-4 servings
Recipe Source: Easy Salad Recipes
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