Another salad recipe?? Yes! Another salad recipe. We really enjoy making a salad for dinner; it’s fresh, it’s cool, it’s delicious. Cheryl usually does all the hard work like making the dressing, chopping up stuff and all I do is grill the meat and I get ALL the glory. What can I say; meat always get’s top billing.
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| Grilled Teriyaki Chicken |
The week we collaborated on one of our favorites…the Oriental Chicken Salad. I got this recipe from my sister, Diane, about 10 years ago. She originally made it as a side dish for a family gathering and it was a big hit. I just added some grilled teriyaki chicken to turn this salad into a meal.
I started by marinating my chicken in Paradise Teriyaki Sauce by Cajun Island. I picked up a bottle of this at the Fiery Foods Show last month. I really liked this sauce; it had a nice mild flavor and didn’t burn on the grill. I’m looking forward to using this again.
2 packages of ramen noodles
½ cup sunflower seeds
3 tablespoons of slivered almonds
½ cup of sugar
¼ cup of olive oil
¼ cup of cider vinegar
2 tablespoons of soy sauce
1 bok choy, shredded (can substitute 1 bag of shredded cabbage)
6 green onions, chopped
6 boneless chicken thighs
¼ cup teriyaki sauce, I used Paradise Teriyaki.
On a large cookie sheet, crumble the 2 packages of ramen noodles, add the sunflower seeds and almonds and spread evenly across the cookie sheet. Bake at 350F for 8-10 minutes or until golden brown. Remove from oven and allow to cool. Once cool, don’t start eating them or you won’t have any for your salad.
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| Toasted Ramen Noodles |
Mix the sugar, olive oil, vinegar and soy sauce in a saucepan and bring to a boil, stirring frequently. Remove from heat and allow to cool.
In a large salad bowl add the bok choy or cabbage and onions in a large bowl. Add the chopped chicken and cover with dressing and toss. Top with toasted ramen noodles. Makes 6-8 servings. In real people servings that’s more like 4, but it’s mostly vegetables, so that’s ok, right?
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| Mixing Oriental Salad |
After one bite of this salad, you will know why it’s become one of our favorites. The dressing is really amazing, it”s sweet, tangy and salty, and would be a great sauce for egg rolls, spring rolls, fried wontons, etc. Although the addition of grilled chicken makes it a meal, the real star of this dish is the ramen noodles, combined with the nuts they just add that crunch that makes this salad so darn good. Like I said before, don’t start eating the ramen mixture before you assemble the salad or you won’t have any left.
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| Oriental Chicken Salad |
Two salad recipes in less than a month, do you think I’m getting soft? Probably, but it does help to get some veggies in the system whenever ever I can. However both salads had grilled meat, so I think that makes it a man-salad. Hope you all enjoy the recipe and let me know how yours turns out! Have a grate day!
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Looks good, but no chop sticks…what's up with that?
This reminds me of that slaw with ramen noodle and I liked that one. I'll be trying this one, nice, crunchy, Asian flavor profile, and I get to play with fire.