Consider yourselves lucky. I almost didn’t get a picture of this one. It went fast and was a huge hit.
This salad is perfect for a party, a hot summer day when you’re not going to turn on the oven, or just some time when the last thing you want to do is throw a complicated meal together.
Make salad instead! And, if your short on time, just pick up a rotisserie chicken and put your kids to work shredding while you do the rest of the prep.
Asian Chicken Salad
printer friendly recipe
1 package (3 ounces) ramen noodle mix, Oriental flavor
½ cup sliced almonds
¾ cup bottled red wine vinaigrette
1 package (16 ounces) coleslaw mix
2 cups shredded cooked chicken
½ cup fresh cilantro, chopped
2 green onions, chopped (about ¼ cup)
1 red pepper, cut in long strips
Heat oven to 350. Break up the ramen noodles and place them and the almonds on a baking sheet. Bake for about 6 minutes, or until the noodles and almonds turn light brown.
Pour the red wine vinaigrette into a measuring cup and stir in the packed of seasoning from the ramen soup. Set aside.
Place slaw mix, chicken, cilantro, and green onions in a large serving bowl. Toss to combine.
Just before serving, pour the dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.