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Asian Chicken Salad in a Noodle Bowl

Servings: 1


  • 3 oz. Chicken Breast Strips — grilled
  • 1/2 lb. Egg noodles
  • 1/4 c. Vegetable Oil
  • 1/4 c. Carrots — shredded
  • 1/8 c. Red Pepper — chopped
  • 1 c. Assorted Salad greens
  • 1/2 c. Oriental Salad Dressing — to taste


  1. Parboil 1/2 pounds of noodles. Then refrigerate to chill (2 hours or more).
  2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nestlike shape. Then cook to heat through, but do not brown.
  3. Place shredded carrots and chopped red pepper atop assorted salad greens in noodle bowl.
  4. Add grilled chicken breast strips mixed with oriental salad dressing.

NOTE: Thin, medium or broad egg noodles can be used for this dish. If the noodles are not chilled first, shake them out to separate the strands.