Chinese Chicken Salad

After church, a Costco run, and breakfast at Fabulous Burger, the wife and I decided to come home and relax. After a few hours of letting football watch me, I realized that I better come up with something for dinner. I am trying lose somewhere between 5 and 75 pounds so I thought something kind of lite might be in order.

I wasn't in the mood for cooking the usual Sunday type fare (smothered chicken, rice and gravy, fried corn). I wanted something easy. Then I remebered that MrsMista mentioned something about Chinese Chicken Salad earlier in the week (see honey? I listen!) so I decided on that.

We have a friend named Bill who is a chef. He makes a great Chinese Chicken Salad and I just improvised a little on his recipe.

Here are the ingredients:

4 boneless, skinless chicken thighs, diced (8 if you want leftovers for lunch) 1 tbsp of salt 1 tbsp black pepper 1 tbsp garlic powder 2 tsp Five spice powder 1 tbsp Sesame or Olive oil

1 small head of romaine lettuce, shredded 1/4 large head of cabbage, shredded (1/2 of a small head) 2 packages of Ramen noodles (Throw away the seasoning pack. It's mostly just sodium) 4 tbsp Sesame Salad Dressing (Find it with Salad dressing or in the Asian section of your market)

Season the diced chicken with the salt, pepper, garlic powder and five spice powder. Put the oil in a hot skillet or wok. Add the chicken and cook until done.

In the meantime, put a serving sized portion of the lettuce and cabbage in a bowl that has a lid. Break up about 1/2 of one pack of noodles in the bowl with the veggies. Add about 1/4 of the chicken you cooked and 1 tbsp of dressing. I know it doesn't sound like a lot but a little goes a long way.

Put the lid on the bowl and give a good shake to mix all of the ingredients and pour the salad into a bowl. Eat.

If you can't find sesame dressing, here is a good substitute:

In a jar or bottle put: 1 tbsp sesame oil 2 tbsp rice wine vinegat 1 tbsp pineapple juice (Orange will do in a pinch) 1 tsp soy sauce 1 tsp sugar

Cover and shake well. Refrigerate any unused portion.

That's my quick, fast and in a hurry recipe for the week!


The Survival Goumet