ASIAN CHICKEN SALAD
- tannaellis
- Jan 26, 2021
- 1 min read
This delicious salad gets rave reviews every time it is served. 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...
Ingredients • 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
Preparation Steps 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. You need all the flavors - Don't let someone say they don't like cucumbers. *eyeroll
4. Add dressing before topping with noodles.
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