One day, in the middle of a worldwide pandemic when restaurants were shut down, I was craving the Chinese Chicken Salad from Cheesecake Factory. I tried to replicate that yumminess for myself and voilà ... behold the beauty. This knock-off actually knocked it out of the park.
Asian Chicken Salad
prep time:
30
mins
cook time:
0
mins
total time:
30
mins
yeild:
8
servings
ingredients:
1 bag Baby Arugula
1/2 Head of green cabbage, thinly sliced
1/2 Head purple cabbage, thinly sliced
2 -3 Chicken Breasts, cooked and shredded (rotisserie to the rescue!)
1 Red Bell Peppers, diced
1/2 Bag of Carrots, Julienned or Matchstick
1/2 Bunch Green Onions, thinly sliced
1 Cucumber, diced
1 can Mandarin Oranges
1/2 can Cashews, salted
1/8 pkg Vermicelli puff noodles
1/4 cup Rice Wine Vinegar
1/4 cup Pure maple syrup
1/3 cup Coconut Aminos
1 tsp Sesame Oil
3/4 cup Avocado oil
directions:
1. Prepare dressing using an emulsion blender and combining the following ingredients: Vinegar Syrup Aminos Sesame oil Avocado oil
2. Carefully fry the Asian noodles by putting a very little bit of separated rice noodles in hot oil for a few seconds. It will puff very quickly. Flip using a long handled strainer. Let cook and puff on that side. Transfer to a paper towel to dry. Continue with small batches.
3. Layer ingredients into each bowl.
4. Add dressing before topping with noodles.
also...
All the flavors matter! Everyone needs every thing in their bowl - Don't let someone say they don't like cucumbers.*eyeroll*.
I guess if you're alergic to nuts, I'll concede.
original publish date
January 26, 2021
Arugula, cabbage, chicken, rotisserie, bell peppers, carrots, cucumber, mandarin oranges, mandarin, orange, oranges, citrus, cashews, nuts, vermicelli puff noodles, crunchy, crunchy noodles, coconut aminos, oil, salad, party, party food,