Wednesday, June 13, 2012


Had physical therapy this morning, so I'm going to be a slacker and post a versatile, tasty recipe that's as lazy as I am feeling today.  This is my version of fast food, because it comes together in under 15 minutes.  The best part is that it utilizes leftover roasted or barbecued chicken, OR you can use a store-bought rotisserie chicken, OR you can cook up a chicken breast or two after marinating in soy sauce, ginger and garlic.  See what I mean?  It's practically impossible to not have the ingredients for this recipe!  Don't believe me yet?  If you omit the chicken, you're left with an Asian-style coleslaw, which is just as delicious as the original recipe.

Asian-Style Chicken Salad


2 cups shredded, cooked chicken
1-16 oz package shredded green cabbage with carrots (AKA coleslaw mix)*
10 oz package red cabbage
3 tbsp low sodium soy sauce
2 tbsp vegetable oil
2 tbsp sesame oil
 2 tbsp rice wine vinegar
2 tbsp light brown sugar
1 tbsp Sriracha
2 cloves garlic, minced
1 package "Oriental flavor" ramen noodles with seasoning sachet (optional)**

In a large bowl, combine chicken and both cabbages.  In a small bowl, whisk together soy sauce, oils, vinegar, sugar, seasoning sachet, Sriracha and garlic until combined.  Add dressing to salad and toss.  Allow to sit 30 minutes to an hour to allow the flavors to meld.

If desired, while salad is resting, crush ramen noodles until bite sized, then bake for 10-15 minutes in a 300* oven until lightly browned.  Cool.

Serve salad topped with toasted noodles.

*I normally steer clear of pre-cut veggies, but the extra cost is actually worth it in this case (unless you enjoy shredding cabbage)

**if you omit the seasoning sachet, add 1/4 tsp ginger powder to dressing in its place

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