Does anyone have this recipe for Asian Chicken Salad? Thanks so much!?

I have had a salad that was titled ';Asian Chop'; before and I would like to make it for my family. It contained mixed greens, cabbage, red peppers, green onions, pineapple, chicken, crunchy noodles, and toasted cashews all tossed in a asian vinegarette dressing. Does anyone have this recipe? Thanks so much!!!Does anyone have this recipe for Asian Chicken Salad? Thanks so much!?
Asian Chicken Salad


Submitted by: Jill Lopez





';This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.';





INGREDIENTS:


2 tablespoons brown sugar


2 teaspoons soy sauce


1 tablespoon sesame oil


(optional)


1/4 cup vegetable oil


3 tablespoons rice vinegar


1 (8 ounce) package dried rice noodles


1 head iceberg lettuce - rinsed,


dried, and chopped


4 boneless chicken breast


halves, cooked and shredded


3 green onions, chopped


1 tablespoon sesame seeds,


toasted





DIRECTIONS:


1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.


2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.Does anyone have this recipe for Asian Chicken Salad? Thanks so much!?
Asian Ramen Salad with Chicken:





25 min 15 min prep


4 servings





1 (3 ounce) package ramen noodles, crushed


1/2 cup sunflower seeds


1/2 cup slivered almonds


1 (12 ounce) bag pre-shredded cabbage (cole slaw type)


5 green onions, thinly sliced


1 boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)


1 (5 ounce) can water chestnuts, drained and sliced


1 cup snow pea pods


1/2 cup slivered carrots


For the Dressing


1/4 cup vegetable oil


1/4 cup rice wine vinegar


1 tablespoon soy sauce


1/4 cup white sugar (can use Splenda, to taste)


1 tablespoon dark sesame oil





1. Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.


2. Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.


3. Allow them to cool.


4. In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.


5. Whisk together dressing ingredients and toss with the salad.


6. Serve at once or chill briefly before serving.
Not exactly what you asked for but a great salad. You can add in what you like to it too








INGREDIENTS


2 tablespoons brown sugar


2 teaspoons soy sauce


1 tablespoon sesame oil (optional)


1/4 cup vegetable oil


3 tablespoons rice vinegar


1 (8 ounce) package dried rice noodles


1 head iceberg lettuce - rinsed, dried, and chopped


4 boneless chicken breast halves, cooked and shredded


3 green onions, chopped


1 tablespoon sesame seeds, toasted


DIRECTIONS


Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.


To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Go to McDonald's
look up epirelious recipes or something like that





online recipe book!!!!!!!!!!!