Crunchy Asian Inspired Salad
The very first time I played around with this salad, it turned out "it's amazing" [in the words of my hubby]. Then the second time was when my SIL came to visit and I left part of the ingredients for her in the refrigerator to put together and eat for lunch. It didn't turn out too well for her due to the mango not being ripe enough and no dressing. lol. Finally, third time is THE CHARM [duh!] and I have finally figured out how to make this crunchy...crispy...slightly sweet...goodness perfectly! And you know when I really like something, I don't like to keep it a
Serves: 2-3
*FOR THE CHICKEN*
-Preheat oven to 350 degrees F.
-Wash and clean about 1/2-1 lb of chicken breasts. I use precut pieces!
-In a separate bowl, mix almond butter until its nice and smooth. Then add some chili garlic and Siracha. The amount that you want will depend on how creamy you want your chicken…so eyeball it. Also, the consistency WILL change because of the almond butter being mixed with the chili garlic. The best taste to this chicken for me was when I marinated it in the refrigerator for about 1-2 days and THEN baked it in the oven.
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*FOR THE SALAD*
-Half a bag of coleslaw mix
-Shredded red cabbage bag [use about a handful in your salad]
-Shredded matchstix carrots [use about a handful in your salad]
-1 pack of ramen noodles (uncooked) crumbled [discard the seasoning packet it comes with]
-1 cup of Mukimame [I buy frozen-microwaveable bag from Target. LOOKS LIKE THIS ]
- Half avocado [peeled & diced]
-Half mango [peeled & diced] Make sure it’s ripe and sweet but NOT mushy!
-1/4 cup of chopped or sliced almonds
-1/4 cup of chopped/sliced green onions [the green & white part]
*FOR THE DRESSING*
-2 tablespoons of olive oil
-1/4 teaspoon of sesame oil [this stuff is strong so be careful]
-1 tablespoon of honey
-1 tablespoon of rice vinegar [or apple cider vinegar can probably work too]
-1-2 teaspoons of soy sauce
-Little bit of salt, black pepper, and red chili pepper flakes to your liking
-Mix all ingredients together until a vinaigrette dressing consistency shows
*Directions*
First thing first…crumble the ramen noodles and chopped/sliced almonds on a baking sheet [no spray or oil needed!], and stir a bit to combine. Bake for about 5-8 minutes for the both noodles and almonds to be toasted and slightly golden.
Add all dry ingredients to a large salad bowl and then add in the vinaigrette to the bowl and toss until combined.
Serve immediately! This salad taste MUCH better eaten the first day, as the noodles lose their "crunch" the longer it sits BUT I did learn that its ok to keep the toasted almonds/noodle mix in a container to use another time.
I hope you enjoy and please let me know in the comments below if you change/add/remove anything around! I love new creations from old ones! :) Bon Apatite!
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