This salad is a refreshing full meal salad. When we grill chicken breasts We always grill extra ones so we can have this salad the next day. This is especially convenient when it a hot summer day, and you don't want to heat up the house when making dinner.
4 - 6
grilled chicken breast halves
cole slaw mix from a bag or shreaded cabbage
4 - 6 c
shreaded romaine lettuce
angle sliced green onions (about 6-7)
sliced water chestnuts, julianned
fresh pea pods, sliced, about 1 1/2 cups
2 - 11 oz
cans mandarin oranges, drained
sliced toasted almonds
top ramin noodles, uncooked & broken up
MARINADE FOR CHICKEN & SALAD DRESSING
brown sugar, or to taste
a 1 inch lb
piece of ginger root, grated
seasoning packet from 1 package of top ramin
the juice from the mandarin oranges to taste
to make this low fat you can omit the oil, add 2 tsp cornstarch. and simmer dressing until thickened. cool and pour onto salad.
1Prepare chicken breasts..you can use grilled or even rotissere chicken to make this dish easier. Be sure all ingredients are chilled before putting this salad together. Chicken can be grilled and let cool or chilled in the fridge.
2Place all veggies in a large salad bowl. Just before serving, cut up chicken and add that, the almonds, water chestnuts, & mandarin oranges. So it stays crispy, immediatly before serving, stir in broken up, uncooked Top Ramin.