Alright, guys: this is really good.
Morgan introduced me to this recipe years ago (so long ago that the original photo I took of it pre-dates the launch of Ramshackle Glam and is thus MIA…which is probably a good thing because my food photos back then were several levels south of “terrible”). For awhile I made it all the time, but then I kind of forgot about it.
And whenever it did occur to me, I thought, you know: “Salad. Ehhh. Steak would probably be more delicious.”
But it’s not salad, it’s SALAD. With exclamation points! Tangy, garlicky, a little sweet, phenomenal. And it includes avocado and crunchy noodles, and let’s get real: that’s all you really need to know.
CHINESE CHICKEN SALAD WITH SOY-GINGER DRESSING (adapted from this recipe):
What you need:
2 packages chicken tenderloins
Garlic powder
Season salt
1 bunch asparagus
1 bag coleslaw
1 ripe avocado, cubed
3 mandarin oranges, peeled and divided (I used Cuties)
2 big handfuls chow mein noodles (the crunchy kind that comes in a bag)
For dressing:
2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp Sriracha (you can use more or less depending on how spicy you like things, but I’m not into spicy foods at all and this was the perfect amount for me)
2 tbsp orange juice
1 1/2 tsp grated fresh ginger
1/2 cup olive oil
What you do:
1. First, heat some olive oil in a saucepan. Season the chicken tenderloins generously with garlic powder and season salt and saute until cooked through. Let cool and then cut into smaller pieces. (You can also cut up the raw tenderloins into smaller pieces before cooking, but I find that cooking them this way makes them more tender.)
2. Meanwhile, roast your asparagus. Trim the ends, drizzle with olive oil and salt, and cook in a 400F oven for about 5-8 minutes, depending on thickness (test with a fork). Let cool slightly, then cut into 1/2″ pieces.
3. To make the dressing, combine the rice vinegar, soy sauce, Sriracha, orange juice and grated ginger in a small bowl. Slowly whisk in the olive oil.
4. In a big bowl, toss together the chicken pieces, asparagus pieces, coleslaw, cubed avocado, mandarin slices, and chow mein noodles. Pour over the dressing and toss to combine.
