I can’t believe that it’s November 8th! It’s still in the high 80s in Phoenix, though, so it’s hard to imagine that Thanksgiving is just right around the corner. I’m so sick of not being able to wear my winter clothes and putting the air conditioning on in my car! I know some of you are probably freezing, but we’ve had the exact same weather pattern here in Phoenix since April and I’m ready for a change!
Onto the salad; it’s fantastic! It’s also really versatile. The dressing is really simple and sweet, but not too sweet, so you can add or subtract ingredients based on what you’ve got in your cupboard. The original recipe (posted below) has a lot of ideas, too, so play around with it! Kramer’s not usually a fan of salads, but all of the different flavor profiles and textures in this salad made him very happy, as I’m sure you will be, too.
I pretty much used a bunch of random ingredients I grabbed from the cupboard, and you should do the same! I’ve already got the chicken marinating the the sugar and soy sauce. Bake the chicken at 375 degrees F for 15-20 minutes on each side, until cooked through.
While the chicken cooks, ombine all of your sliced and chopped fruits and vegetables in a large bowl.
Break up raw ramen noodles on a baking sheet and toast them in the oven.
Until just lightly golden.
Whisk together the dressing ingredients.
When the chicken is done, slice into strips.
Toss together with mixed greens, toasted noodles, the dressing, and whatever else your heart desires.
- 2 chicken breasts, trimmed of fat and pounded to an even thickness if necessary
- ½ cup soy sauce
- ½ cup granulated sugar
- 1 package Ramen noodles, broken apart roughly with your hands
- .6 ounces (4 big handfuls) mixed greens
- 1 pear, sliced thinly
- ¼ red onion, sliced thinly
- ½ cup carrots, sliced thinly
- 1 cucumber, sliced thinly
- ½ cup chopped walnuts
- ¼ cup dried cranberries
- ¼ cup vegetable or canola oil
- ½ cup red wine vinegar
- 2 heaping tablespoons sugar
- 1 flavor packet from a package of Oriental-flavored ramen noodles (I used chicken because that's what I had)
- 1 teaspoon sesame oil
- Dash of red pepper flakes
- Marinate the chicken in the soy sauce and sugar for a minimum of 30 minutes, but only a maximum of 4 hours or so. When ready to eat, preheat the oven to 375 degrees F and bake the chicken for 15-20 minutes on each side, until cooked through.
- While the chicken cooks, break up the ramen noodles on another baking sheet with your hands and place them on the second rack of the oven. Keep an eye on them, because everyone's oven is different, but 5-10 minutes should be good to toast them to a golden color. Remove and allow to cool.
- Wash all of your fruits and vegetables and slice them, then toss them together and set aside. Whisk together all of the dressing ingredients.
- When ready to eat, slice the chicken lengthwise into strips and lay over the salad. Toss with dressing and enjoy!
- *You can use any combination of fruits and vegetables in this salad, as the soy glaze and the Asian ingredients in the dressing are sweet (but not too sweet), so it goes with pretty much anything. For example, you can use a peach or an apple in place of the pear.