over the years, i have tried several different recipes for an Asian style chicken salad that can be used for a meal or served for a luncheon. this recipe comes from a hometown cookbook from traverse city michigan.
first, a selection of lettuce, spinach, or sliced cabbage is used based on preference. then, sliced green onions are added to the salad. grill the chicken in small slices and add to the salad.
next, the crunchy Asian noodle topping is stir fried.
i used 2-3 packages of broken ramen noodles, the seasoning from the chicken noodles, one stick of margarine, and 3-4 ounces of slivered almonds. i stir fry these ingredients in a wok. the crunchy topping is allowed to cool before using over the lettuce greens.
next, i prepare the dressing. using 1/2 cup of sugar, 1 tbsp. soy sauce, 1/4 cup of apple cider vinegar, and 1/2 cup of canola oil, i mix these ingredients in a cup until the sugar is dissolved. some recipes suggest heating this mixture, but slowly stirring works well.
then, assemble the salad. add the crunchy topping, drizzle the dressing and enjoy. this is a great year-round salad selection and can be served with a popover or breadstick. the dressing seems to be the key to the salad.
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