Asian Inspired Chicken Salad

21 Jul

Asian Chicken Salad, Soy-Ginger Vinaigrette


 Asian Inspired Chicken Salad

So I was looking through the fridge today for lunch. Had no idea what I was in the mood for but given that it`s in the 90`s  it was not going to be hot food. What I found was a little bit of a lot of stuff. Well, this salad fit the bill perfectly. What I found was left over rotisserie chicken, some cabbage, lettuce, a carrot, red bell pepper, cilantro,and a couple of green onions, added some peanuts and toasted some ramen noodles for a bit of crunch The best thing about this salad is you can really use any greens or veggies you have. Proportions aren’t that important so just add what you have, want or like. it all comes together with a ginger soy vinaigrette

 

Salad

1 Cup Red Cabbage Thinly Sliced

2 Cups Lettuce Sliced, Chopped or Torn-Whatever you like

1 Cup Bean Sprouts

1 Red Bell Pepper Sliced

1 Carrot Sliced

1/2 Cup Cilantro Chopped

1/4 Cup Green Onions Thinly Sliced

1-2 Cups Cooked Chicken Shredded

Toasted Ramen Noodles

Toasted Peanuts

Add the vegetables and 1/2 each of the ramen noodles and peanuts. Toss with the vinaigrette. Top with remaining noodles & peanuts.

Vinaigrette

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Rice Vinegar

2 Tbl Soy Sauce

1 Tbl Toasted Sesame Oil

1 Tbl fresh Ginger Sliced

1/4 Cup Cilantro

1 Garlic Clove

Add the vinegar, soy sauce, sesame oil, ginger, garlic & cilantro to a blender cup. While blending slowly add olive oil to emulsify. Any left over dressing will keep in the refrigerator  for up to 1 week

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Asian Inspired Chicken Salad

Asian Inspired Chicken Salad

Ingredients

  • 1 Cup Red Cabbage Thinly Sliced
  • 2 Cups Lettuce Sliced, Chopped or Torn-Whatever you like
  • 1 Cup Bean Sprouts
  • 1 Red Bell Pepper Sliced
  • 1 Carrot Sliced
  • 1/2 Cup Cilantro Chopped
  • 1/4 Cup Green Onions Thinly Sliced
  • 1-2 Cups Cooked Chicken Shredded
  • Toasted Ramen Noodles
  • Toasted Peanuts
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Rice Vinegar
  • 2 Tbl Soy Sauce
  • 1 Tbl Toasted Sesame Oil
  • 1 Tbl fresh Ginger Sliced
  • 1/4 Cup Cilantro Chopped
  • 1 Garlic Clove Minced

Instructions

  1. Add the vegetables and 1/2 each of the ramen noodles and peanuts. Toss with the vinaigrette. Top with remaining noodles & peanuts.
  2. Vinaigrette
  3. Add the vinegar, soy sauce, sesame oil, ginger, garlic & cilantro to a blender cup.
  4. While blending slowly add olive oil to emulsify.
  5. Any left over dressing will keep in the refrigerator for up to 1 week.
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