Asian Chicken Lettuce Salad with Ramen N
Source of Recipe
Nancy
Asian Chicken Lettuce Salad with Ramen Noodles
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons sesame oil (optional)
1/2 cup vegetable oil
1/3 cup rice vinegar
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
1/2 cup dried cherries
3 green onions, chopped
1 tablespoon sesame seeds, toasted
2 pkgs Ramen noodles (discard seasoning packets)
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions, toasted sesame seeds and dried cherries. Let chill about 10 minutes. Using a meat mallet or similar tool, break up Ramen Noodles and toss with lettuce mixture. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Option #2: Pour all the dressing over the salad and return to the refridgerator, the noodles will absorb dressing and soften in 1-2 hours.
|
|
member logon
