Asian Chicken Salad
Categories:
Articles, Fresh and Clean, Healthy Food, Nutifood
Prep time: 10 minutes
Active cooking time: 20 minutes
Total time: 30 minutes
- One 3-ounce package ramen noodles
- 2 dashes olive oil
- 1/2 cup slivered almonds
- 1/2 head Napa cabbage, washed and sliced
- One 8.5-ounce package coleslaw mix
- 3 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cups shredded cooked chicken
- 1/2 cup red wine vinaigrette
- One 11-ounce can mandarin oranges
- Preheat oven to 350° F. In a bowl, break apart the ramen noodles by hand, sprinkle with a dash of olive oil and stir to distribute evenly. Spread the noodles evenly on a parchment paper–lined baking pan and toast for 15 minutes, checking on them often after the first 10 minutes. The noodles should be turning gold in color; take them out before they turn brown. Place the noodles back in the bowl and add the slivered almonds to the baking pan. Sprinkle with another dash of olive oil and bake for 5 minutes, checking to be sure that the nuts don’t turn brown.
- Chop the greens while the noodles and almonds are toasting. Mix the Napa cabbage and coleslaw in a large bowl, adding the onions, cilantro and shredded chicken. Toss gently.
- Add the toasted noodles, almonds and red wine vinaigrette, tossing gently to integrate all the ingredients. (Do this step on the individual serving plates if you are saving some salad for leftovers; this keeps everything crisp and fresh for the next day.) Garnish each plate with 5 to 7 small mandarin orange slices. Serves 4 to 6.
To Your Health