When I linked to Pat’s Asian Chicken Salad recipe on my menu earlier this week, I was surprised to discover that I had never actually written a post about it before. I decided it was about time!
I love this salad. It is one of my favorite go-to dinners and it’s super tasty. As with many of my great go-to dinner ideas, this one comes from my mother-in-law Pat. I don’t know what I would do with her! So, seriously, this is a great go-to dinner. Just last night I was convinced I didn’t have time to make dinner but was able to pull this together faster than if we’d done take out. And everyone in the family loves it!
It’s not, you know, super authentic Asian food or anything, but I can attest to its deliciousness. And, did I mention that it’s easy? Oh, like twenty times already? Well, it is!
- 2 chicken breasts (see directions for tips on cooking the chicken)
- 1 head romaine lettuce, washed and chopped
- 1-2 handfuls crispy chow mein noodles (the kind you get in the Asian food aisle at the grocery store, I believe La Choy is the most common brand); I also recently discovered crispy wonton strips salad toppers in the produce section that are awesome for this salad
- 1 large can mandarin oranges
- 1 handful sliced or slivered almonds
- 2-4 chopped green onions (optional)
- Poppyseed salad dressing (Brianna's is my absolute favorite for poppyseed)
- For the chicken, I do one of two things. Option 1: Brush raw chicken breasts with oil and soy sauce then sprinkle with salt, pepper, garlic powder, onion powder, and ground ginger then cook on the grill. Option 2: Cut raw chicken into bite-sized pieces then sauté over medium heat in oil and soy sauce, sprinkling chicken evenly with salt, pepper, garlic powder, onion powder, and ground ginger.
- You can either build the salads individually on each plate and drizzle with dressing OR mix all the ingredients together in a large bowl and then toss with salad dressing. I prefer mixing everything in a bowl but only do this when I know we're not going to have leftovers.