The secret to easy chicken salad. Photo
|We love chicken salad, but when we have the yen to make it, we often don’t have the time to cook a chicken and pull it apart.
Inspired by package of Perdue Short Cuts roasted chicken breast and a bag of Chinese fried noodles left over from take-out, we whipped up an easy Chinese chicken salad. We liked it so much, we plan to enjoy it weekly.
For a vegetarian salad, substitute grilled tofu for the chicken. If you don’t like fruit and nuts in your salad, leave them out. The flavors of the soy and sesame and the crunchy noodles are what makes this salad distinctive.
Chinese Chicken Salad Recipe
For a main course that serves 4 for lunch:
– 6 cups assorted greens (Boston lettuce, Napa cabbage, romaine, watercress)
– 3 cups cooked, diced chicken
– 1/2 cup chopped orange or tangerine segments (please
don’t use canned!) or pineapple (canned is OK!)
– 1/4 cup sliced almonds
NOTE: You can make your own fried noodles by cutting 4 wonton wrappers into 1/2″ strips and deep-frying.
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