Monday, May 2, 2011

Asian Teriyaki Chicken Salad

I love a good chicken salad. I had some rice noodles sitting in my pantry and figured it was time to use them up. My husband was wanting a Teriyaki Chicken. I felt like an Asian Salad so I combined the ideas and this is what I got. This is just a simple salad. Feel free to add any desired veggies as you wish.

This can be done 2 ways and both are fantastic. For a hot day a cool salad for dinner is desirable. All the prep work can be done in the am and everything is chilled and ready to go at dinner time. Or you can put everything together with the noodles and chicken still warm.

2 large chicken breasts, cooked and shredded

Teriyaki Sauce:
1/4 cup soy sauce
1 cup water
2 tsp grated ginger root(you can sub dry powder if you want, start with less and add to your taste)
1 clove garlic minced
2 TB cornstarch
1/4 cup water


1 package rice noodles(in the Asian section, I use Maifun Rice Sticks)
baby spinach or greens of your choice
3 green onions, chopped
toasted sesame seeds

3 TB brown sugar
2 TB soy sauce
1 TB sesame oil(can be omitted)
1/4 cup canola oil
1/4 cup rice vinegar

Soften your Noodles according to package directions(mine are just to soak in hot water for 10 minutes) Drain and chill(you can cut them to your size preference here too)

Combine  ingredients in a seal-able container and shake well. Store in the fridge for (at least) 30 minutes.

Teriyaki Chicken-
Combine soy sauce, water, ginger root and garlic in a sauce pan, simmer 10 minutes.

Dissolve cornstarch in cold water and stir into soy sauce mixture. Heat and stir until thickened.

Remove from heat and add shredded chicken. Toss to coat and place in fridge to cool completely.

Arrange your desired amount of spinach on a plate, add about 1 cup noodles, arrange teriyaki chicken over the top. Sprinkle with green onions and sesame seeds.  Top with dressing as desired!

Add a kick by sprinkling with red pepper flakes too.

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