This is a very delectable salad that is prepared with chicken and noodles and is an all time favorite. It can be served as a full meal salad or a half meal depending upon the ingredients that you are adding. But mostly people like to have it for summer lunch as a full time meal. You can also make different variations of the chicken you add in it; it can be BBQed, baked or simply boiled.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Refrigeration Time: 1 hour
Serving Size: 5-6 persons
Utensils: Frying Pan, , Sauce Pan, Salad Serving Bowl, Salad Serving Spoon.
- Chicken Boneless (chopped into cubes and finally cooked)
- Chow mein Noodles
- 2 tablespoon Honey
- 1 tablespoon Sesame Oil
- 1 cup sliced Almonds
- 1 cup carrot (finally chopped into cubes)
- 1 cup ice berg lettuce (finally chopped into cubes)
- 1 tablespoon Ginger and Garlic Paste
- ½ cup Leeks
- ½ tablespoon Salt
- 1 tablespoon Grounded Black Pepper
- 1 tablespoon Vinegar
- 1 tablespoon Soy Sauce
In a small bowl add honey, oil, almonds, salt, vinegar, soy sauce and grounded black pepper and whisk well into a thin paste. Set it aside.
Now boil water in a pan and add noodles when the water comes to boil. Also add a little salt and grounded black pepper and let it boil for sometime.
In the meanwhile, take a frying pan and heat the oil in it for about one minute. After that add garlic and ginger paste along with leeks and fry it on low flame. After it turns golden brown, add the chopped carrots and ice berg lettuce in it and again stir fry for less than a minute.
By that time the noodles will be almost ready. Take them out in a bowl and add the almond and vinegar paste along with fried veggies and chicken and toss well. The Japanese chicken and noodle salad is ready.
Refrigerate it and serve when chilled.