This Oriental Chicken Salad is a great main dish during the summer – or if you need some extra green during the dreary days of winter!
The homemade dressing is very simple, but be sure to give it time to chill in the fridge. The original MSG-heavy (but so tasty!) recipe came from a family friend many years ago. This is my version without the MSG.
Even my salad-hating older son will eat two bowls of this for dinner, so that tells me it’s pretty good stuff.
- 1 pound boneless chicken breasts, cooked, chilled, and chunked
- 2 hearts romaine lettuce, chopped
- 1 can rice noodles
- 4 oz. almond slices
- 1/4 cup poppy seeds
- 4 green onions, chopped
- 1/2 cup salad oil
- 4 Tbsp cider vinegar
- 4 Tbsp sugar
- 2 tsp salt, kosher
- 1/2 tsp pepper, coarse cracked
Cook, chill, and chunk chicken. Combine in a large bowl with chopped romaine, rice noodles, almond slices, poppy seeds, and green onions.
Combine all dressing ingredients in a blender and run on high for 1-2 minutes. Let stand 5-10 minutes and blend again. Refrigerate before serving over salad to prevent wilting. Mix dressing with salad JUST before serving.
Save some rice noodles for the top of your salad. You can see by the photo that I love rice noodles!