Tuesday, February 02, 2010

Asian Chicken Salad

I got this recipe from an Enrichment night a few years ago.  Love it.  I often make it with breadsticks for a more filling meal.  I used steaks in this salad tonight, but I will say, the chicken is MUCH better.  Here you go:

Asian Chicken Salad (serves 6 as main course)
1-10 oz. bag fresh spinach (stems removed)
1 small bag fresh bean sprouts, washed & drained
1 small bunch green onions, sliced
2 chicken breasts, trimmed & cubed
1 pkg. Ramen noodles (coarsley broken)
1 small can mandarin oranges, drained
1/2 c. slivered almonds
2 T. sesame seeds (optional)

For the chicken, saute in about 2 T. oil. Season with Lawry's season salt & a little soy sauce.  Combine all ingredients together.  Add warm chicken & toss with dressing just before serving.  (Use dressing sparingly, or set some salad aside without dressing or crunchies to keep leftovers fresher longer.)

Asian Dressing
1/2 cup olive oil
3 T. sugar
3 T. rice vinegar
3 T. soy sauce
salt & pepper
(Wisk or blend until smooth.)