Tuesday, July 24, 2012

Chicken Asian Salad with almonds and ramen croutons


Salad Ingredients:
2 small packages slivered almonds
1 bottle roasted sesame seeds-if you can't find roasted then you can roast them along with the almonds-(*see directions below).
2 packages ramen noodles; break up noodles in package and discard season packets.
2-bags coleslaw mix  (16 oz. each)
2 cups shredded carrots (if coleslaw mix doesn't come with carrots already)
1 bundle green onions; green and white parts chopped
1 large or 2 small roast chickens; meat removed from bone & torn into bite size pieces.
kosher salt & freshly ground black pepper

Dressing Ingredients:
3/4 cup vegetable oil
3/4 cup rice vinegar (murukan)
3/4 cup plus 1 Tablespoon white sugar or honey
2 Tablespoons Soy Sauce
1 Tablespoon Hoisin Sauce

  • Turn oven to broil; put almonds and *unroasted sesame seeds on shallow sided pan and broil until golden:  Don't put to close to the broiler and keep an eye on it while its under the broiler. Do the same with the broken ramen noodles, stirring and turning over during the broiling until most sides are toasted. Set aside toasted almonds, sesame seeds and ramen noodles to cool.
  • In an extra large bowl add; coleslaw mix, shredded carrots, green onions, chicken meat, (cooled)roasted almonds, sesame seeds, ramen noodles and salt and pepper to taste (about 1 generous pinches of kosher salt, 8 "grindings" of pepper).
  •  Shake in a mason jar or mix together in a medium size bowl, dressing ingredients; pour mixed dressing over salad and toss well, ready to serve.

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