Recipe-Asian Chicken Salad

I have played with this recipe from the original one I was given (by Marissa Hill, one of my favorite cooks) and it is such a versatile recipe. You can make any number of substitutions and still come out with a great salad. I have tried to cut down the calories by changing it from fried won tons to chow mien noodles (plus its much less effort to just open the bag and pour instead of cut up won tons and fry) and you can substitute splenda for the sugar and there is hardly a difference. You can also make it hotter or give it more of a kick by adding Tabasco or some of that Asian pepper paste. The nuts are interchangeable, if you prefer slivered almonds, use those, I happen to be a Southern girl who loves a good pecan (pronounced Pah-kon). I have also thrown in extra veggies, like chopped up broccoli, green peppers, peas, etc...whatever floats my boat that day or whatever is in the bin in the fridge.

Asian Chicken Salad

4 Chicken breasts cooked and diced (large can of chicken is okay)
1 bags of lettuce or 1 bag of shredded cabbage(coleslaw mix) or broccoli slaw works too
1 cup of pecan halves (slivered almonds can also be used)
1/2 bag of Chinese noodles or 1 bag of Ramen noodles broken and sauteed in butter (butter is optional but yummy!) or won tons fried up in strips


Dressing for Asian Chicken Salad
This dressing is so good you will want to sop it up with some crusty bread!

2 tsp of Mrs Dash Original
4 Tbsp sugar
1/4 cup of oil
4 Tbsp vinegar (I usually use cider vinegar)
1 tsp salt

Add chicken to lettuce/cabbage and set aside. Combine the dressing ingredients in a jar with a tight lid. Shake well before pouring on salad. Next add noodles and pecans. Toss and serve.