Recently I have been trying to use up items that I have in my pantry and freezer as both are quite full and in need of a clean out. To that end, I have tried to only purchase fresh veggies and milk each week. Since I really don’t pre-plan our meals, I get what veggies look good and are at a good price and I work around that with the items available in my pantry and freezer. In my refrigerator from my last shopping trip I had two large containers of mini red, yellow & orange sweet peppers, a bag of tri-color coleslaw mix and my ever present supply of cilantro & green onion so I knew that I wanted to work with those. In addition, in the freezer I had a package of breast meat left over from a rotisserie chicken, so it worked out perfectly when I found this recipe for Asian Chicken Salad on Dianna’s Double Batch blog. As it turned out, I had every ingredient needed to make my adaptation of her recipe…aren’t adaptations wonderful!
We really enjoyed this salad, it was quick to make and very fresh and summery tasting so a perfect recipe to make and enjoy after a long afternoon at the pool.
For the salad:
2 packages (3 ounces each) ramen noodle mix, Oriental flavor, flavor packet set aside for dressing
½ cup sliced almonds
1 package (16 ounces) tri-color coleslaw mix
2 cups shredded cooked chicken breast
1 large bunch fresh cilantro, chopped
6 green onions, whites & green, chopped
3-4 each, mini red, orange & yellow sweet peppers, cut in long strips
vinaigrette dressing (recipe below)
Heat oven to 350 F. Break up the ramen noodles and place them and the almonds on a baking sheet. Bake for about 6 minutes, or until the noodles and almonds turn light brown.
Place slaw mix, chicken, cilantro, green onions & sliced peppers in a large serving bowl. Toss to combine.
Just before serving, pour the dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
1/4 cup red wine vinegar
1 1/2 TBS fresh lemon juice
2 teaspoons honey
Freshly ground black pepper
1 reserved flavor packet from the ramen noodles
1/2 cup olive oil
Mix the vinegar, lemon juice, honey, pepper and one of the reserved flavor packets from the noodles in a blender. Once combined, with the blender running, gradually blend in the oil.
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