Asian Chicken Salad: Courtesy of the Dinner Doctor

This recipe is inspired by...well, almost exactly like...the one from the Dinner Doctor book that I'm giving away. It's the first of 3 I'm going to cook before I give the book away on Monday. This was ridiculously easy and took very little time. Plus, I imagine it will keep in the refrigerator for a few days.

Here's what you will need:

The Dinner Doctor book of course...but I guess not since I'm putting the recipe on here.
Some chicken breasts (My grill was still hot from hamburgers, so I threw them on, but you can bake or saute them as well.
1 pack of oriental flavored ramen noodles uncooked (I'm not even gonna lie...I love ramen!)
A few green onions
Fresh Parsley (The book called for cilantro, but I had to buy parsley anyway for another recipe, so I just used parsley)
1 bag of coleslaw mix
1 broccoli crown
Dressing (I'm using Ken's light asian toasted sesame because it was buy one get one free at Publix, but you can mix up your own vinaigrette too....Take the shortcut where you can)


Put your coleslaw mix in a giant bowl. This is a hot topic I'm sure, but I don't wash bagged salad. Publix tells me it's "triple washed and ready to eat" I trust those guys.


Chop the onion, parsley, broccoli, chicken, and break up the uncooked ramen noodles.


Dump it all in the bowl.


Mix it all up reeeeeaaaaal good.

So it looks like this!

For the dressing, I'm using this:


And doctoring it up a little with this:

The seasoning from the ramen noodles

The book gives you a couple of ideas for the dressing, but I figured this way was pretty healthy (minus the ramen sodium of course!)

Don't dress the salad until you put it on your plate. This way, it will stay fresh and crunchy for a few days.

That was easy enough, right?

I can't wait to make the next two recipes before the giveaway!

Don't forget to enter!