Crunchy Asian Salad

“I am just a girl, holding a salad, asking it to be a [dairy-free] donut.” – Coco Calla

This salad was so easy to make, and it tasted great. And I had enough leftover to pack for lunch for 2 days! I found the original recipe on pinchofyum.com, but altered it a bit because I found it to be a little confusing. Enjoy!

(Excuse the noodles that I spilled all over the place)

INGREDIENTS: (Easily could feed 3-4 people, depending on hunger. I served a bowl to 3 people and still had enough left over for lunches)

  • 1/4 cup chopped green onions
  • 3 cups raw shredded lettuce
  • 1/2 cup almonds, chopped in half
  • 2 cups shredded carrots
  • 1/4 cup chopped cilantro
  • 2 cups cooked, shelled edamame beans
  • 2 chicken breasts, thin
  • 1/2 cup low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 Tbs. ginger (I used powder, minced would work too)
  • 2 Tbs. sugar
  • 2 Tbs. General Tso Chicken seasoning (any multi spice seasoning will do. Stir fry seasoning would’ve been great, too)
  • 2 packages (cups) chow mein noodles (the crunchy ones!)

STEPS:

  1. Grab a bowl and whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Let the chicken soak while you do the rest! Try to let it soak for at least 30 min, any longer is even better.
  2. Toss all the salad ingredients together and mix everything well. (Lettuce, green onions, carrots, edamame, cilantro, almonds).
  3. Bake the chicken for 20-ish minutes at 400F in the sauce. Once it’s done, chop up the chicken and throw it onto the salad. (Save the pan sauce!)
  4. Break up the crunchy noodles and toss the entire salad. Drizzle the sauce from the chicken on top as a dressing and stir well. That’s it! No longer than an hour.

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