This salad is light and refreshing! And not to mention, super easy to put together!
Cook the chicken then shred it. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded, sprinkle it lightly with lemon pepper seasoning. (If you bake the chicken then I would just season the chicken before you bake it then shred it).
Next, just toss all of the ingredients for the salad into one large bowl. Toss it so all of the ingredients are well incorporated.
Next, just whisk all the dressing ingredients together and then drizzle it over the salad and toss.
Refrigerate the salad till you are ready to eat it. This salad will last in the fridge for 24-36 hours.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Intermediate
4 Comments
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Cynthia McHugh on 6.9.2011
I think I will try this, but make the smallest amount possible in case I don’t love it.
CookBakeandDecorate on 5.31.2011
Yep the noodles stay uncooked. Once you pour the dressing over the salad the noodles absorb the dressing and become softer, yet still have a great crunch to it.
lunamoon on 5.28.2011
I was wondering about the noodles too. I know in a similar recipe, you “toast” the noodles, like you do nuts/almonds and the sesame seeds.
sheryl on 5.22.2011
Uncooked noodles ??