I’m Going On A Picnic!
Some of my fellow #SundaySupper participants and I are going on a virtual picnic! Would you like to come along? I’m bringing Asian Chicken Salad.
The winter was long and spring should be done by now. We need a picnic.
My other half takes the kiddos and I up to Mt. Rainier as often as we can. We go to our favorite spot and while the kids play hide and seek or laugh at the enthusiastic water fountain he starts the charcoal briquettes and I unpack the camping chairs and bags of picnic foods. Sounds like a scene from one of those family movies, right? Those movies don’t show the colorful words directed towards greedy mosquitos that seem as big as hummingbirds or bluejays squawking so loud that we can hardly hear the kids yelling. Or my sister screaming louder than a tea kettle, running from the imaginary bugs that are crawling on her. 🙂 I love these memories and I can’t wait to make new ones.
Asian Chicken Salad
Two things take this salad from good to great: grilling the chicken and grilling the cabbage. It adds that happy grilled flavor and is ideal for making ahead and taking to a picnic! Oven roasted ramen noodles for some crunch with the help of a sweet and tangy dressing make this salad a must try.
This is also a great way to make cabbage delicious. This is one of my go to cabbage recipes.
Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I’m going on a picnic and I’m bringing…
- 1 head of green cabbage cut into 4 pieces
- 2 pounds of chicken breasts, seasoned with salt on both sides
- 2 packages of uncooked ramen noodles smashed into smaller pieces
- ¾ cup vegetable oil
- ½ cup white vinegar
- salt and pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ cup sugar
- Preheat your grill, it's best to use charcoal.
- Cook chicken fully.
- Grill cabbage, rotating on all sides until grill marks are visible.
- On a flat baking sheet bake smashed ramen noodles at 350 for ten minutes or until they are golden brown.
- While chicken and cabbage are cooling mix oil, vinegar, salt, pepper, onion, powder and sugar to make the dressing. Taste the dressing and adjust it according to your taste.
- Chop cabbage into small, thin pieces.
- Drizzle ¼ the total dressing and toss with cabbage. Gradually add more and toss until coated just the way you like it.
- Chop chicken and add to the cabbage. Lightly toss to evenly mix chicken.
- Top with ramen noodles.
- Serve and enjoy!
I usually end up with very large heads of cabbage so if you have a medium or small cabbage you will have extra dressing depending on how much you use.