It's true, we are all relishing this time of year to grill just about everything we can get our hands on right?
Wait-maybe that's a little too strong a statement-don't try grilling cereal, believe me it's a mess...
No really, from 60 ways to grill chicken, big fat juicy hamburgers, to the brats, to the lucky steak now and then. We got our grill on!
Which means there's a lot of leftover grilled meat, especially chicken in our house.
This recipe is the ultimate for leftover grilled chicken. It's a throwback to the 1970's and probably one of the few good ones from that era too.
When it comes to leftover grilled chicken, step away from the mayo, don't touch the microwave and whatever you do, don't feed it to the dog.
Instead make this:
It's THAT salad. The one your mom (okay, maybe your grandma) made back in the day. I know my mom did and she rocked it to!
I made it much lighter as well by dramatically reducing the amount of oil an damping up the flavor with ginger and soy.
It's full on Umami! Crunchy, salty, tangy, cool, sweet and you want to eat more and more and more. One of the great things about this salad is it really is better the next day or even the next-if it lasts that long.
Ingredients:
2 (3 ounces) pkts. Chicken flavor ramen noodles
2 tbsp sesame seeds
1/4 cup sugar
1/4 cup white vinegar
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
2 (3 ounces) pkts. Chicken flavor ramen noodles
2 tbsp sesame seeds
1/4 cup sugar
1/4 cup white vinegar
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp low sodium soy sauce
1 tbsp grated ginger-fresh or frozen
1/2 tsp pepper
2 cups cut-up cooked chicken
1 cup sliced celery
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix
Slivered almonds-opt.
1/2 tsp pepper
2 cups cut-up cooked chicken
1 cup sliced celery
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix
Slivered almonds-opt.
Directions
- Mix sugar, vinegar, oil, sesame oil, soy sauce and ginger and pepper in large bowl. Add seasoning packet if desired-I look for ramen that does not use MSG.
- Place package of ramen in a plastic bag and break up using a heavy spoon or edge of a pan.
- Add remaining ingredients and toss.
- This is best made 1-2 hours or more before serving. Toss again and taste to correct seasoning.
- For extra flavor and color, stir in an 11-ounce can of drained mandarin orange slices.
Enjoy!
This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish
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