Friday, May 8, 2009

Oriental Chicken Salad

Another "kid-less" week, and we made a couple new menu items.  Tuesday night, we decided to celebrate Cinco de Mayo with a nice Oriental Chicken Salad... yeah, not too traditional ;o)

The recipe is very simple, and it turned out great!  Definitely something to make for those nights when you want to feel like you're eating healthy.  I'm pretty sure this won't qualify as a "low calorie" meal, but it does provide a healthy portion of veggies!

For the actual "salad" part, I used:
  • Toasted almonds
  • Toasted ramen noodles
  • Romaine lettuce
  • Chopped celery
  • Shredded carrots
  • Snap peas
  • Diced cucumber
  • Slivered red onions
  • Sliced green onions
  • Halved cherry tomatoes
  • Chopped cilantro
For the chicken, I diced one boneless skinless breast into 1" cubes, and marinated in a mixture of 1/4 cup soy sauce and 1/4 cup white sugar.  Cook the chicken over medium-high heat, adding a bit of marinade to create a glaze.

For the dressing, ingredients are:
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of sesame oil
  • 1/4 teaspoon of red pepper flakes
  • Seasoning packet from a package of oriental-flavored ramen noodles
All the ingredients should be combined/shaken, and drizzled over the prepared salad.

It was definitely something we could make again.  The chicken was the best part; it turned out sweet, salty and very tender.

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