Chinese Chicken Salad

via Instagram...I apologize for this being all you get. :)

This is the kind of salad that is loaded with lettuce that you eat in a bowl, NOT the kind you put between two pieces of bread. Of course, maybe you're into that. I mean, when I was in SC I made a big batch of broccoli salad and my Grandpa couldn't keep himself out of it. He came wandering into the living room with a grin on his face and a sandwich in his hand. The only thing between those pieces of bread was a heap of that broccoli salad. I've officially seen it ALL.

Back to the salad I came here to tell you about! Summer days are the perfect time to incorporate lighter meals. Half because nobody wants to heat up the kitchen and half because people just don't each as much when they're hot. One thing my family LOVES to eat a lot of during summer is salad. If I announce "salad bar" for dinner, there is sure to be an honest to goodness celebration happening.

I dream of coming up with a rotation of four or five different salads that I can keep in the fridge for afternoons when you want nothing more than to head to the fridge for something to eat that is both cool and satisfying. I've been working on it for years now and have yet to come up with some options that everyone is crazy about...Which is unfortunate. BUT, this salad puts me one step closer!

It's quick and easy and you most likely have everything you need on hand. Like every salad before it, this one is open to any tweaks you might want to make to it! I used bottled dressing because that dressing happened to be the inspiration behind the whole dish, but you could sub your own favorite asian inspired dressing whether it happens to be bottled or homemade.

You ready?

Here we go!

Chinese Chicken Salad

Chicken:
3 boneless, skinless chicken thighs
3 Tbsp. soy sauce
2 Tbsp. brown rice vinegar

1 tsp. sesame oil
1 tsp. extra virgin olive oil

Salad:
1 head romaine lettuce, washed and cut into bite sized pieces
1 carrot, peeled and shredded
3 green onions, washed and sliced
1/4 c. slivered almonds, toasted
1/2 c. crispy chow mein noodles, toasted
1/4 - 1/2 c. Newman's Own Sesame Ginger Dressing

Combine chicken, soy sauce, and brown rice vinegar in a zip top bag, tossing until mixed well. Place bag into the fridge for at least one hour or overnight, turning occasionally.

Brown chicken in sesame oil and extra virgin olive oil over med-high heat for 10 minutes, turning once. Remove from heat. Let rest 5 minutes, then slice into bite sized pieces.

Meanwhile combine the lettuce, carrots, green onions, toasted almonds, and toasted chow mein noodles in a large salad bowl. Toss in chicken and salad dressing, continuing to toss until your salad comes together.

NOTE: May sprinkle with a little pepper and some extra onion powder if you like!

Serve immediately. Leftovers will keep for a few days in the fridge. The noodles get a little soggy, but I enjoyed it just as much on day three as I did on day one.

Enjoy!

What are some of your favorite "fancy" salads?

What's the strangest sandwich you've ever seen?