The weather stayed hot and mostly sunny here in Jacksonville. So instead of sitting in candlelight eating cold soup, we were in the bright sunlight eating salad. My kids love dinner salads. Fill a simple bag of salad with meat, lots of flavor and something crunchy and they clean their plates. Taco salad is a favorite. Asian salad is now another favorite. I found the inspiration for this salad at Average Betty’s blog. I say “inspiration” because my end salad really looks nothing like hers. I did get the idea for the dressing from her, though.
As with most of my recipes, there will be gluten-free options in the notes.
- 1 large bag iceberg lettuce/red cabbage/carrot shred mix
- 2 cups chopped cooked chicken
- 1 package ramen, crushed into very small pieces (throw out the seasoning packet)
- any other vegetables that you would like to add
- ⅓ cup vegetable or olive oil
- ¼ cup white wine vinegar
- 3 Tbsp soy sauce (or coconut aminos)
- 1 tsp Chinese 5 Spice seasoning
- ¼ tsp Tabasco sauce (or other hot chile sauce)
- ½ tsp garlic powder
- 2 Tbsp agave nectar
- dash ground black pepper
- Whisk the dressing ingredients together in a small bowl (or better yet, shake them in a glass jar with a tight fitting lid).
- Combine the other ingredients in a large salad bowl and then toss with the dressing.
- Let sit for about ten minutes and then serve.