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Asian Chicken and Noodle Salad

March 1, 2011

Tonight we had this delicious and I mean delicious salad. I’ve made i t twice before but I was the only one who ate it and it’s a lot of chopping involved to make it for just me . But tonight Josh and I had it (and the boys ate leftovers from a previous meal) and I remembered how good it is. We’re trying to eat more greens around here so I definitely think we’ll be eating this a lot more this year. Enjoy!

Salad (Life as Mom version adapted from The Pioneer Woman adapted from Jamie Oliver):

1 pound linguini, cooked according to package directions, rinsed and drained (I use whole wheat)
4 grilled chicken breast halves, chopped
1/2 head green cabbage, shredded (I use purple cabbage)
1 head romaine lettuce, torn into bite sized pieces
1 red bell pepper, julienne cut
2 carrots, peeled and grated
3 green onions, chopped
1 can sliced water chestnuts (I omit because I don’t care for them)
1/2 cup toasted slivered almonds
1 bunch cilantro, rinsed

Dressing (I like the Pioneer Woman version):

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno’s, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

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3 Comments leave one →
  1. March 1, 2011 7:48 pm

    1/2 “cup?” almonds?
    I like this recipe because it makes a lot of salad.
    It will be good for lunches around here.
    Thanks for posting this!

    • March 1, 2011 8:34 pm

      Yes, you’re right. I corrected it in the post! It’s really tasty, hope you like it.

  2. March 1, 2011 9:04 pm

    Yum.
    I think I have all but the chicken and cilantro. I may just make it sans chicken and buy some fresh cilantro tomorrow when I’m at the store. I am trying to eat more greens, too. Have a 1/2 head of cabbage sitting in my fridge that I need to use up anyway. Plus, it’s such an inexpensive veggie that I want to try to be working it into my eating routine more often.

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