Chicken Adobo Chopped Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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About 8 months ago, Otterpond started a challenge in the Playful Pantry group to create a dish using leftovers from a recipe found on GR. I think I finally have something to add... Using the Chicken Adobo that I made yesterday, I put together a flavorful salad for lunch today. Ingredients:
for the salad |
chopped iceberg lettuce |
leftover chicken adobo, chopped |
1 medium tomato, chopped |
1 medium carrot, grated |
1/2 package ramen noodles, crushed |
chives or green onion |
for the dressing |
1/2 cup vegetable oil (i used extra light olive oil) |
1/3 cup rice wine vinegar |
2 tablespoons minced fresh ginger |
2 tablespoons ketchup |
4 teaspoons soy sauce |
2 teaspoons white sugar |
2 teaspoons lemon juice |
3/4 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Prepare dressing by whisking all ingredients until thoroughly emulsified.
2. Prepare salad ingredients and combine in large bowl.
3. Pour dressing over and toss to coat.
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