Asian Chicken Salad
The recipe Asian Chicken Salad is ready in around 45 minutes and is definitely a great dairy free option for lovers of Asian food. This recipe serves 4 and costs $2.83 per serving. One portion of this dish contains roughly 27g of protein, 58g of fat, and a total of 836 calories. This recipe is liked by 17 foodies and cooks. It works well as a main course. It is brought to you by Mels Kitchen Café. Head to the store and pick up scallions, onion soup mix, broccoli slaw mix, and a few other things to make it today. With a spoonacular score of 67%, this dish is solid. Asian Chicken Salad, Asian Chicken Salad, and Asian Chicken Salad are very similar to this recipe.
Servings: 4
Ingredients:
½ cup pre-sliced almonds
½ teaspoon black pepper
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
Ramen noodles seasoning packet
6 tablespoons red wine vinegar
1 package romaine lettuce
2 scallions, both white and light green parts, chopped
2 cups shredded cooked chicken
4 tablespoons sugar
¾ cup vegetable oil
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
Equipment:
baking sheet
oven
measuring cup
bowl
Cooking instruction summary:
Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Step by step:
1. Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet.
2. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
3. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Nutrition Information:
covered percent of daily need
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