Wednesday, July 1, 2009
Usually I'm not a big fan of making salads. In fact, I have very rarely ever made anything besides the typical tossed salad. I think it's because I know my hubby and my son won't eat just salad for dinner. But this one just called to me and I knew it would make a fantastic main dish. The chicken, the fresh ingredients like lettuce, tomato, green onions, and, of course, the crunch. The crunch! Crushed ramen noodles and peanuts. This is a really awesome salad and so flavorful. I believe I've been convinced to make more main dish salad meals.
Even my son ate the corn, the peanuts, and the lettuce. He usually turns his nose up at everything I make, so I was impressed. We'll have to work on the tomatoes, the chicken, and everything else in it, but it's progress. And the dressing was fantastic. I was a little skeptical, as it's an odd black pepper-specked color. But I was more than pleasantly surprised. It's sweet and flavorful and a perfect complement to the salad ingredients.
So give this a try, it's very family friendly and would be great for company. It makes a huge salad and we were eating it for days. We never got tired of it though - delicious!
Seven-Layer Chinese Chicken Salad
(adapted from Betty Crocker)
5 cups shredded romaine lettuce
1 package (3 oz) Oriental-flavor ramen noodle soup mix
2 cups finely chopped cooked chicken
1 can (11 oz) yellow corn, drained
1 large tomato, finely chopped
2 green onions, finely chopped (about 2 Tbsp.)
1/2 cup coarsely chopped unsalted dry-roasted peanuts
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon grated gingerroot or 1/4 tsp. dried ginger
1/4 cup vegetable oil
3 tablespoons white vinegar
1. In the bottom of large clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce.
2. In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately.