Thursday, October 16, 2014

Brenda's Oriental Chicken Noodle Salad Remake

This used to be my favorite salad,  but the original recipe calls for Ramen noodles,  and we don't eat those anymore,  so I needed to re do the recipe to fit our new needs. And with these changes, it has once again become my favorite salad.  It has such a light, crisp and refreshing flavor.  

Brenda's Oriental Chicken Noodle Salad Remake

Nut mixture:
2 tablespoons of butter or coconut oil
salt and pepper
1/2 cup sunflower seeds
1/2 cup pine nuts
1/2-1 cup of nuts/seeds of your choice (sliced almonds,  pumpkin seeds,  cashews, sesame seeds,  Chia seeds,  etc. It really depends on what I have handy. This is the replacement for the 3 oz package of crumbled Ramen noodles)

Melt the butter in an oven safe baking dish, then add all of your seeds and nuts.  Season with salt and pepper to taste bake at 350° for 10 minutes,  or until golden.  Allow to cool.

3 cups of shredded lettuce
1/2 cup of green onion,  thinly sliced
1 cup chopped cooked chicken
3 oz can of water chestnuts
1 cup snow peas

1/2 cup extra virgin olive oil
1/4 cup unseasoned rice vinegar
1 tablespoon coconut aminos (or soy sauce,  but omit the salt)
Splash of maple syrup (optional)
juice of 1/2 a lemon
1/2 tsp salt

When ready to serve, combine a balance of the ingredients together and toss with the nut mixture and dressing.

*I sometimes add fresh cilantro as well.

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