Asian Chicken Salad
Servings
4 Servings
Ingredients
- 2 tablespoons chili sauce
- ¼ to ½ cup bottled carrot ginger dressing or make your own (see note)
- 1 cube frozen crushed ginger thawed, or 1 teaspoon ground ginger
- 1 cube frozen chopped cilantro thawed, or 1 teaspoon finely chopped cilantro
- 1 3-ounce package ramen soup noodles
- 1 cup snow peas trimmed, rinsed, and dried
- 1 5-ounce package mesclun mix salad, rinsed and dried
- 3 cups shredded rotisserie chicken about a 3-pound chicken
- 1 medium red onion halved lengthwise and thinly sliced
- 1 11-ounce can mandarin orange segments, drained
- 2 tablespoons sesame seeds
- 2 scallions sliced diagonally
Instructions
- Dressing:
- In a small bowl, whisk together chili sauce, salad dressing, ginger, and cilantro. Set aside.
- Salad:
- Preheat oven to 350°F.
- Fill a large pot three-quarters full with water, and bring to a rolling boil. While water is heating, break up ramen noodles, and place them on a baking pan. Bake for 8 minutes until toasted.
- Fill a large bowl about three-quarters full with cold water and ice cubes. Place snow peas in boiling water for 30 seconds to blanch them. Drain snow peas and immediately plunge them into ice water to stop cooking. When snow peas are completely cool, drain and dry them.
- To compose the salad, place greens in a large bowl. Add snow peas, chicken, onion, mandarin oranges, sesame seeds, and toasted ramen noodles. Pour dressing over salad and toss. Garnish with scallions.
- Note: If you can't find carrot ginger dressing in stores, you can make your own with our easy recipe!