I'm back! Back from vacation.
Rested and relaxed.
I hope you enjoyed Cookie Week! I'll be sharing more cookie recipes soon. For now though, I thought I might toss in a savory recipe--Spicy Asian Chicken Salad.


This salad was light, refreshing and deliciously spicy.  It made a most tasty lunch.  Give it a try!

Spicy Asian Chicken Salad
Source:  adapted from Cook Lisa Cook
(Get the printable recipe here)

For the salad:
1 (16 oz.) pkg. coleslaw mix
2-3 cups cooked chicken breast, shredded*
1/2 cup fresh cilantro, roughly chopped
8 green onions, thinly sliced
1 red sweet pepper, thinly sliced
1 yellow sweet pepper, thinly sliced
1/2 cup silvered almonds
2 pkgs (3 oz. each) Ramen noodles-Chicken flavor (Reserve one of the seasoning packets and save the other for another use.)

For the dressing:
1/4 cup rice vinegar
Zest and juice of 1 lime
2 tsp honey
1 seasoning packet from the Ramen noodles
1-2 tsp chili-garlic sauce
1/2 cup olive oil

Directions:
Combine the first six salad ingredients (coleslaw mix thru peppers) in a large bowl.  Stir to blend. 
Break the Ramen noodles apart and toast them, along with the slivered almonds, in the oven or in a large sauce pan over medium heat.  Cool and store separately until ready to serve the salad.

In a blender, mix the dressing ingredients until smooth and well blended.
Pour about 1/2 of the dressing over the salad mixture and toss to coat.  I let the salad chill for a couple hours at this point, but serving it right away with the additional dressing on the side is a fine option.  Top with the toasted noodles and nuts.

*I cooked my chicken breasts in the slow cooker, along with a ginger-lime marinade and a few splashes of chicken broth.  I can see rotisserie chicken being an alternative though, if you're pressed for time.


This post is linked to:  Totally Tasty Tuesdays
Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Fun With Food Friday