chicken salad, with a twist …

We can all use a little easy in our lives right?  So I’m sharing my Asian chicken salad recipe with you.   It’s so easy, you really can’t even call it a recipe.  I make a big batch for parties, usually poaching or grilling the chicken depending on the season.  But I will also make it for my family as a way to use up leftover chicken.  Or if I know I want to make it soon, when I cook up chicken, I make a little extra to have it ready to go for when I need it. 

If you have the cooked chicken on hand, it literally takes just a few minutes to throw together.   The recipe will make at least 8-10 servings, but you can easily halve it.  We like taking the leftovers for lunch the next day.

Asian Chicken Salad

In a large bowl, place two bags of cole slaw mix.   Add in 1/4 – 1/2 cup each of raw unsalted sunflower seeds and slivered almonds.  Crush two packages of ramen noodles (omit seasonings) into the bowl.   Add chicken, cut into bite sized pieces.  Toss with just enough of your preferred Asian dressing to coat the salad. (I like Newman’s Own Low Fat Sesame Ginger).   Let sit for about 15 minutes for noodles to absorb dressing.   Add additional dressing if desired.   Can be prepared several hours ahead. 

That’s it.  You can add avocado and cilantro if you like, for a little variation.  Try it with a Thai-style dressing.  Or leave out the chicken if you want to make it vegetarian.   Anything goes with this one.  I love it when I can get a dinner the whole family loves on the table with less than 5 minutes hands on.   

Enjoy!
Best,

Stephanie