During the hot summer days I barely feel like cooking and heating up the kitchen. One of my favorites is an Asian style salad that originated based off Old Chicago’s Oriental Chicken Salad. That is my all-time favorite salad from a restaurant. When I worked near there I ate there once a week, just to have that salad.

My version is altered in various ways, but the textures and flavors are just as delicous. I also change toppings based on my current veggies, dressing may vary a little, but the basics make a wonderful, crunchy, spicy, slightly sweet meal, perfect for hot summer days.

I find it hard to give measurements, it depends on how many you have for dinner and what toppings they like. I usually find a handful or a sprinkling of each works for my plate. About 1/2 cup cooked noodles per person, 1/2 cup chicken per person, or 1/2 chicken breast each. Everything can be prepared a day ahead, like grilling chicken,chopping veggies, and cooking the noodles. Simply refrigerate and serve cool. Leftover veggies and chicken work just as well on this.

This has several layers:

1. Crunchy noodles; chow mein noodles, any brand
2.  salad/veggies; shredded cabbage and baby greens; favorite veggies I like are sweet yellow pepper, snap peas, fresh cucumber
3. Fresh cilantro, minced
4.  balsamic dressing; I like Newmans Own with a touch of sugar & toasted sesame oil added
5.  cooked noodles; I use Sun Luck brand Somen noodles, cooked then rinsed until cool. Toss to coat with Iron Chef brand Sweet pepper & garlic dressing for spicy.  (or teriyaki dressing for an all sweet salad). If you can’t find these, angel hair noodles work as well.
6.  diced chicken-grilled is best, cold or hot works fine
7. optional: baby mandarin oranges, canned version and drained of juice

To assemble, sprinkle plate with chow mein noodles. Add handful of shredded cabbage and lettuce, sprinkle fresh cilantro. Add handful of veggies, drizzle generously with balsamic vinagrette.  Pile about 1/2 cup sauced noodles, then 1/4-1/2 cup diced chicken.

This is a great salad to experiment with. I like to mix random sesame, ginger, garlic, and teriyaki sauces to create unique dressings. Simply add some to a balsamic vinagrette. The noodles I ALWAYs do the pepper garlic because it is sooooo yummy. Like it super spicy? add more of that on top of your chicken! The texture of the crunchy noodles, soft sweet/spicy noodles and grilled chicken are a combination I could eat all day. This is fun for a group where each person can add toppings they like, but it’s important to get the order right so the balsamic flavor is over the salad but not on top of the soft noodles or the chicken.