Tonight was one of those nights where when my husband asked me what’s for dinner, I responded, “Chicken.”
“Chicken and what?”
“God knows. I defrosted the chicken and that’s as far as I’ve gotten.”
So I combed through the cabinets and found:
1 package of Ramen
1 head of Cabbage
1 head of Lettuce
Assorted spices and condiments
I had everything I needed for Asian Chicken Salad.
- I whipped up a brief marinade of soy sauce, ginger powder, and brown sugar, and baked the chicken at 350 degrees until done.
- While the chicken was cooking I chopped up the necessary amounts of lettuce and cabbage and grated one carrot into a salad bowl.
- I broke the ramen into small pieces, but set it aside. (You don’t want them getting dressing soggy.) A word to the wise, don’t get to vigoruous when you’re pounding the ramen bag. My bag exploded and sent little ramen pieces all over my kitchen.
- Use any asian style dressing you prefer. I made my own from soy sauce, rice vinegar, brown sugar, and powdered ginger.
- Finally, I chopped up the chicken breast, tossed it in the salad, followed by the ramen pieces and the dressing. Toss and serve.
The total meal cost around five dollars, and was very tasty considering I had no idea what we were eating when we walked in the door.