In the kitchen with Kat: Oriental Chicken Salad

While we are driving to the beach, I thought I might regale you with a yummy recipe. Perfect for summer because there is really no cooking involved. I should have posted this earlier so you could have made it for your 4th of July cook-outs. But I was busy shopping at Target packing. And plagarizingborrowing lame Thursday Thirteen lists. And procrastinating. And coming up with a million and one other ideas. Just without the follow through.

Maybe this will enlighten you on my amazing ability to procrastinate. I took these pictures and made this salad in May. And am just now getting around to telling you about it. I also have about 10 different Thursday Thirteen lists saved in Word. But they only have 7 items on each list. One day I will grace you with my brilliance. When it chooses not to show itself...we learn about aliens.

But I digress...

I think that everyone has heard of this salad. Or one of its various incarnations. I think my church cookbook has 4 versions in it. My recipe is an amalgam of those. Plus a little extra. And let me tell you why there is an extra. The reason I made this salad in May was because the PTA for Madalyn 's elementary school was having our annual end of year meeting. And everyone on PTA was supposed to bring a salad. Why is it that when women get together, they only want to eat salad? And things that are healthy? Are we eating our peanut m&ms in the closet? Do we only eat bacon cheese burgers in the privacy of our cars? Is it a secret that we like sour cream and onion potato chips?

My first end of year meeting was last year. And I dutifully brought my salad - a fruit salad - and when I left - I had to stop at Sonic for a cheeseburger. So, this year, I decided to put a little extra into the salad. I added a secret ingredient. Shhhh...it is chicken.

So...here is Kat's interpretation of Oriental Chicken Salad.

Here are our players:

Break the ramen noodles. I just use the heel of my palm, leaving the noodles right in their package. Be careful that you don't pound them too hard or the noodles will spew out of said package into all the nooks and crannies of your stove, counters, burners...and onto the floor where you will step on those noodles for weeks even though you swept them up...and when you step on them with your bare feet, they tend to really hurt...and you'll have to send someone to the store for another pack of noodles. Not that those things happened to me. It is just an example. I am always careful when I cook.

Where were we? Oh, yes. Break the noodles and then put them on a cookie sheet. Add some almonds and stick them in a 350 degree oven for about 5 minutes. Just so they toast a little.

This salad really serves a lot of people. So, when you put your broccoli-slaw in a container, make sure it's big enough. I use my mom's ginormous tupperware bowl from the 1970's. Isn't it pretty in there?

Next, mix up the ingredients for the dressing - and then pour it over your slaw. Even if your bowl is not empty when you get home, this salad is still delicious the next day. And even the day after that. The dressing does not make the slaw mushy - it stays crisp. If you are making this for a ladies luncheon...don't get offended if it's not all gone when you leave. Cause you are going to add that magic ingredient. And, the ladies are saving room for their Chick-fil-a sandwich and a hand-churned milk shake that they are going to eat in the car on their way home.

Are we still making salad? Oh, yes...the chicken. Because I like easy...I just buy a bag of Tyson grilled chicken strips...and then marinate the chicken in some teriyaki sauce for a bit before adding it to the slaw. You don't have to marinate it. If you are vegetarian, you can leave out the chicken. If you just want a nice salad side dish to go with your dinner, leave out the chicken. But trust me...if someone wants you to bring a salad to an all salad get together...add the chicken. Everyone will thank you. And they'll really thank you if you bring a little steam-y to your get together as well.Hmmm...What was I saying? What was I doing? Is it hot in here? Oh...yes...salad...I like to add some sunflower seeds to this, too. Gives it another flavor. And adds more protein. We might not have to stop at Mickey D's on the way home after all...Those noodles and almonds are probably nice and toasty now...so just dump them on top:And mix it all together:Did I tell you that I love this salad? It makes a great meal. Sorry Sonic...maybe next time...Here is my simple recipe:

2 (10 oz) packages of broccoli slaw

2 pkgs Ramen noodles (I use beef flavor - it really doesn't matter what kind)

1 c. sunflower seeds

1/2 c. slivered almonds

Bag of tyson grilled chicken strips - marinated in teriyaki

Dressing:

3/4 c. oil

1/3 c. vinegar (I usually use Apple Cider vinegar - but whatever you have on hand will work)

1/2 c. sugar

1 tsp sesame oil

both seasoning packets from the Ramen noodles

Break up noodles and toss with almonds. Toast at 350 degrees for 5 minutes.

Mix dressing.

Combine all ingredients.

Chill before serving.

Steam-y optional.