Monday, July 21, 2008

Noodle Chicken Salad

This isn't the healthiest salad in the world...there's butter and oil, and the ramen noodle soup mix adds even more fat and sodium. But despite that, it's a fresh, bright Asian-style main-course salad that's perfect for the summer. And if you use a rotisserie chicken, it's pretty easy too.

Noodle Chicken Salad
From Southern Living.
Makes 4 to 6 servings.

2 (3 ounce) packages chicken-flavored ramen noodle soup mix
1 (2 to 3 pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn (I've also used Napa cabbage for this.)
5 green onions, sliced
Optional ingredients:
1 (10 ounce) can mandarin oranges, drained
1 cup sliced mushrooms
1/2 cup sliced celery
(I always use all three.)

Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.

Pull chicken from bones and coarsely chop; set aside.

Melt 1 tablespoon butter in large skillet over medium heat. Add almonds and sesame seeds. Cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken to skillet and cook 4 to 5 minutes or until thoroughly heated.

Whisk together seasoning packet, oils, vinegar, and next three ingredients in a large bowl. Add lettuce/cabbage, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.

1 comment:

Kirstin said...

This is one of my favorite salads...well a rendition of it. The one I'm used to is much more boring than this one, but it's still amazingly good!

I found your blog via "Fiddle Dee Dee"!