GMA Recipe: Asian Chicken Salad

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Asian Chicken Salad
From Chef and author, Anne Byrn
October 28, 2003

Author Anne Byrn is the author of "The Dinner Doctor." A source book for cooks on the go. The Dinner Doctor is chock full of ingenious recipes that show you how to turn supermarket convenience foods into savory dishes for your entire family.

Ingredients

1 package (3 ounces) Oriental-flavor ramen noodle soup mix

1/2 cup pre-sliced almonds

3/4 cup bottled red wine vinaigrette

1 package (16 ounces) coleslaw mix or broccoli slaw mix

2 cups shredded cooked chicken

1/2 cup fresh cilantro leaves

2 scallions, both white and light green parts, chopped (for 1/4 cup)

Directions

1. Preheat the oven to 350°F.

2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.

4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.

5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course.

Recipes excerpted from The Dinner Doctor, by Anne Byrn, ©2003