Sherri Lupton Hollister

New Recipe “Asian Chicken Salad”

My children tell me I should be on an episode of Chopped. I love the Food Network! Raising six sons I learned to use whatever was in the house to create a meal for whoever was home, I never knew how many I was feeding. Now that the kids are out of the house, my husband and I are trying to eat a little lighter.

A friend gave me a recipe for Ramen noddle slaw using Napa cabbage. Well, I did not have Napa cabbage tonight but I had Romaine lettuce. Delicate cabbage versus hearty lettuce it might work. Well, the slaw didn’t call for meat but I wanted some chicken. So I used olive oil, sesame seed oil (the hot kind) and a little vegetable oil just enough to cover the bottom of the pan. I like the blend of the oils. Hot Chili Sesame oil is like ten dollars a bottle so I use it sparingly but there is nothing like the flavor, it is amazing. I chop three boneless chicken breast into bite size pieces as my oil is heating in my electric frying pan, chop three to four cloves of garlic or a table spoon of minced garlic, pour in good soy sauce and liquid smoke, crush two packages of Ramen noodle (minus the seasoning packets-you can save them for soup or toss them) add sesame seed and dry roasted sunflower seeds. Stir until Ramen is well coated with oil and sauce and browned. Turn off heat.

In separate bowl mix Romaine lettuce, carrots and onions all thinly sliced like a rough cut slaw add in a Balsamic Vinegar Dressing, toss add to cooled meat mixture serve room temperature or cooler. Very nice summer salad. Great additions pineapples, Mandarin oranges or mangoes, you could even try it with the Napa cabbage.August 2014 032

3 Replies to “New Recipe “Asian Chicken Salad””

  1. I’m fond of Asian spices, finely chopped boiled eggs would definitely add to the taste. What say?

    1. I think everyone should alter it to taste that is the great thing about sharing a recipe. I altered this recipe from a friend and made it to my taste. I hope you try it and enjoy.

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