This salad has been on 'to make' list for several months. I don't know why it has taken me so long to make it, because it is delicious. Amber got the recipe several years ago from a dear friend. This simple salad can be dressed up for a yummy luncheon or or served as a side with dinner.
I topped our salad with some rotisserie chicken for a complete meal. I had the leftovers for lunch the next day. I forgot to add the chicken, still yummy. This recipe came from my sweet daughter Amber over at Sassy Chronicles
Here is Amber's Asian Salad--Cindy Style
About 5 oz baby greens (it's super easy to buy a package of these at your grocery store, no washing, drying, etc.), I used romaine hearts, I buy a package at Costco and challenge myself to use all six heads! I cut the tough middle out, give the greens a rinse and spin them dry in my salad spinner--I love my spinner.
1 or 2 grilled chicken breasts (sometimes I just bake them in the oven if it's too cold to go out to the grill)
I used chunks of rotisserie chicken
1 can mandarin oranges, drained
Crispy fried noodles (like LaChoy) tip... if you don't think you'll be eating the entire salad in one sitting, serve these noodles on the side, they'll go soggy if you keep them in the fridge!
3 chopped green onions
chopped, toasted almonds (1/2 cup) I made sugared almonds--yummy!
chopped cilantro (1/2 cup maybe) Don't be tempted to omit this, it really adds fun flavor
chopped celery (1-2 ribs)
I added red pepper, because I love red pepper
carrots, I used my Pampered Chef Julieene peeler--fun tool
1/4 cup rice vinegar
1/4 cup dark sesame oil
1/4 cup regular white sugar
2 tsp. salt
1/4 tsp black pepper
1/4 cup canola oil
Whisk all ingredients together and serve with the salad. Simple, straight forward, tangy, sweet... Delicious!