Asian Chicken Salad

"Broccoli,cabbage, and crushed ramen noodles mixed with cashews, tossed with a tangy dressing and topped with grilled chicken. yumm. I got this from my Sis-in-law, Beth. A nice salad for a main course or party."
 
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Ready In:
35mins
Ingredients:
16
Serves:
6
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ingredients

  • 4 chicken breasts
  • Marinade

  • 1 tablespoon oyster sauce (not fish sauce)
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, grated
  • salt
  • pepper
  • 1 tablespoon sambal chili paste
  • 12 cup peanut oil
  • Salad

  • 1 lb broccoli, slaw
  • 1 lb cabbage, slaw
  • 1 cup lightly crushed cashews
  • 2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets set aside for dressing
  • 1 scallion, sliced, white and green parts
  • Dressing

  • 12 cup peanut oil
  • 12 cup rice wine vinegar
  • 12 cup sugar
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directions

  • Mix marinade ingredients, stir and marinade chicken for about 2 hours, or overnight.
  • Remove Chicken, discard marinade and grill until juices run clear.
  • For salad, crush ramen noodles, and add together broccoli, and cabbage slaw, and cashews. Mix well.
  • Mix the dressing ingredients well. Add to salad and toss. Slice chicken into thin strips and top the salad with them. Top with scallions and serve.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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