Our trip to Morocco was anything but relaxing. In ten days we managed to jam in all of the following... A day in Oukaimeden rock climbing, two days in Zagora riding camels, a three-day trip to the beach for surfing lessons. We toured the medinas of Marrakech and Casablanca and traveled on the highways, rails and tramlines of Morocco. We ate tagines and couscous by the pound and enjoyed liters of mint tea.
Maybe our next vacation will be a quiet, relaxing, beach vacation... More likely I'll plan something like that and BF will find a volcano to hike up and coral reefs to scuba dive through.
Asian Chicken Salad
A Wilde Original
It looks like a lot of ingredients, but it really isn't! This salad comes together quickly and makes for an amazingly fresh and crisp summer meal. No need to slave over the stove in the heat!
1/2 cup slivered almonds
1 tablespoon sesame seeds
1 package ramen noodles
2 tablespoons butter
2 medium carrots
1/2 head red cabbage, shredded
1/2 head romaine lettuce, shredded
1/2 red bell pepper, cored & thinly sliced
2 tablespoons fresh basil, cut into ribbons
1 cup chopped, pre-cooked chicken
1/4 cup sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon Tamari
1 1/2 teaspoons brown sugar
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Preheat oven to 400 F. Spread slivered almonds out on a baking sheet. Toast almonds for 5 minutes. Remove from the oven and pour into a large (large!) bowl. Heat a small, non-stick pan over medium heat. Add sesame seeds and toast. Shimmy the pan every minute. Let the seeds toast for about 5 minutes, or until they start to smell tasty. Add sesame seeds to the large bowl with the almonds.
In the same small pan, melt butter over medium heat. Break up ramen noodles inside of their package. Remove flavor packet and pour broken noodles into the melted butter. Stir until the noodles are coated in butter. Let cook, stirring occasionally, for about 10 minutes, or until slightly browned. They will smell amazing.
To the large bowl, add cabbage, lettuce, bell pepper, basil and chicken. Toss with your hands, it's so much easier. In a small container with a lid, combine sesame oil, soy sauce, rice vinegar, tamari, brown sugar, salt and pepper. Shake to combine. Pour dressing over the salad, adding about 1/3 of the dressing, and toss to coat. Add half of the ramen noodles and toss again. Add more dressing, depending on how much dressing you like.
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