Wednesday, August 19, 2009

Asian Chicken Salad


August is probably our best month of the year for eating "in season." Our dinner tonight? Corn-on-the-cob, Asian Chicken Salad, sliced tomatoes, broccoli, and peaches. The kids love Asian Chicken Salad. If you want to make it gluten-free, leave out the ramen noodles and flavor packet.


Asian Chicken Salad

1-2 c. cooked, chopped chicken
2 T. sesame seeds
1/2 c. slivered almonds
1/2 head cabbage
sliced green onions, optional
1 pkg. top ramen (chicken), crush noodles

Toss first five ingredients together.

Dressing
2 T. brown sugar
3 T. vinegar
1/2 c. oil (I use half canola, half olive)
1/2 t. salt
1/2 t. pepper
flavor pkg from top ramen

Blend dressing. Crush noodles and add with dressing to salad just before serving.

1 comment:

Lisa said...

Welcome Back! I've missed your blog! :-)

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