Chinese Chicken Salad

Salad:

2-3 chicken breasts

Sesame Ginger marinade

1 (16 oz) bag coleslaw

1 head Romaine lettuce

1 cup edamame (I buy the frozen bag and cook it in the microwave)

1/2 cup thinly sliced almonds

1/2 c sliced green onions (optional - I do not add)

2 3 oz packages of Ramen noodles (you do not use the seasoning)

Any fruit you'd like to add (mandarin oranges, strawberries, avocado, mango...ect)

Dressing:

2/3 cup vegetable oil

1/3 c honey

1/3 c rice vinegar

2 teaspoons soy sauce

1/4 teaspoon sesame oil

pinch or salt and pepper

Directions:

1.  Chicken:  

- Cut up the chicken into bite-sized pieces.  

- Marinade the chicken in the sesame ginger sauce.  

- Heat oven to 350 degrees

- Place in a baking dish and bake until cooked through (bake for 20-30 min? this will depend on the thickness of your chicken)

2.  Noodles and almonds:

- Heat oven to 425 degrees

- spread crumbled ramen noodles and sliced almonds on a baking sheet and stir.

- Bake for about 5 minutes or until the almonds and noodles are slightly toasted and golden.

- Remove from oven stir and return to oven for about 3 more minutes *keep a cloes eye on them so they do not burn!

- remove from heat and set aside.

3.  Salad dressing:  

- combine dressing ingredients and mix well 

4.  Salad:

- Add all the ingredients in a large bowl and toss until combined.  (Add the dressing slowly, while mixing - I have never had to use all the dressing...even when I've made a bigger salad).  

*LeeAnn's recipe