Asian Chicken Salad (Quick and Healthy) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is a great way to use left over roasted chicken. We had it at my husbands best friends house and every one I make it for has loved it. Ingredients:
1/4 cup olive oil |
1/4 cup white sugar |
1/4 cup white vinegar |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 cups cooked chicken breasts, diced |
1 head iceberg lettuce, torn |
1/4 cup sliced almonds |
5 green onions, sliced |
2 cups chow mein noodles |
Directions:
1. Mix first 5 ingredients (oil thru pepper).
2. Place remaining ingredients in large salad bowl.
3. Add dressing. Toss to coat.
4. Note: You can make the dressing the day before but don't dressing or noodles to salad until ready to serve. Leftovers don't keep more than a day.
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