I found this recipe in a magazine that was left on our staff room table and am I glad I did! This recipe, even though it looks like a lot of work, really isn't and it is delicious. Really satisfying, a little bit sweet, full of good crunch and, did I mention, I've made it multiple times already! I've used it as a full dinner salad and I've brought it to work for my lunch. Can't get enough of this salad - hope you enjoy:)
Asian Chicken Salad
In a small saucepan, combine
1/4 c. sugar (scant)
1/4 c. canola oil
2 tbsp. cider vinegar
1 tbsp. soy sauce (reduced sodium)
Bring to a boil and cook until the sugar is dissolved.
Set aside to cool (this can be kept in the fridge and used as needed)
In a frypan melt
1 tbsp butter
1 package broken ramen noodles (don't use the seasoning)
1 /3 c. sliced almonds
Fry and stir until lightly toasted.
Set aside - this too can be made ahead and stored in the fridge)
4 c. napa cabbage (torn or chopped into bite size pieces)
1/2 red pepper, thinly sliced
1 carrot, julienned
You can do this salad a couple of ways.
*grill your chcken and slice on top and serve it warm or you can grill your chicken before hand and slice it cold on top of the salad.
Arrange the salad mixture on two plates
top with the chicken,
followed by the crunchy topping and
drizzle with the dressing.
**if you are eating this over a couple of days - prep everything and keep it in separate bowls.
until you're ready to serve it.