Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Featured in Cookbooks

Grilled Chicken with Asian Slaw and Avocados

This dish is based off of an easy and satisfying Chinese Chicken Salad recipe. This main recipe is great for a large group.

Yield: 10 small appetizer servings

•Chinese Chicken Salad
1
small head of cabbage chopped (I buy pre-shredded bags and use 1 to 2)
4
green onions chopped
1
package of chicken flavored Top Ramen®
2
Tbls. sliced almonds
1
tsp. sesame seeds
1
Tbls. butter
cooked chicken (about two large full breasts)
•Salad Dressing
¼
cup vegetable oil
¼
cup rice vinegar
½
tsp. sugar
1
tsp. sesame oil
1
packet of seasoning from the Top Ramen®
Salt and Pepper to taste
(I add a little chili oil and a few small splashes of soy sauce too)

Bake chicken breasts with bones and skin in the oven with light seasoning and olive oil. When cooked through, let it cool. Shred or cut up chicken into bite size pieces. Discard bones and skin. Can be done up to a day ahead.

Crumble up the Ramen® noodles and set the seasoning packet aside. In a medium saute pan melt the butter and add the crumbled noodles, almonds and sesame seeds. Saute on on medium to low heat until the noodles and almonds begin to brown and get crispy. Take off the heat and set aside to cool in a small bowl. Can be done several hours or up to a day ahead.

Make the dressing.

Whisk together all the above ingredients. Can be made a day ahead.

In a large bowl combine the shredded cabbage, green onions, chicken, toasted Ramen, almonds and sesame seeds and toss with the dressing. And voilá! There you have it. For color and more depth add red and/or yellow bell peppers, celery, carrots, or mushrooms.

To make it a little fancier or as main course you can make a few modifications as I did.

In a bowl, I tossed the cabbage with red bell peppers, cilantro and green onions with some of the dressing. I placed it on the plate and topped with the toasted noodles, almonds and sesame seeds and garnished with more cilantro. I then placed fresh, warm, grilled chicken and sliced avocado on my plate and drizzled with a tiny bit of chili oil. I LOVE heat!