Rainbow Chicken Salad
"This Rainbow Chicken Salad can be a wonderful appetizer that feeds a big family. I also love having it as my main meal.It offers plenty of vitamins from a variety of vegetables, carbs from rice noodle, protein from chicken. Not to mention that it looks absolutely delightful and tastes amazingly good with the sauce. Most importantly, it’s darn healthy!"
Serves8 People
Ingredients
- 2 cups shredded chicken
- 1 5 oz package of spring mix
- 1 bunch of wide rice noodle
- 2 hard boiled eggs, sliced
- 1 cup red cabbage, shredded
- 1 cup celery, shredded
- 1 cup carrots, thinly shredded
- 1 stalk green onion, shredded
- 3 cups Romaine lettuce, shredded
- Freshly ground black pepper
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Cook noodles according to the package instruction. Drain and rinse with cold water, then drain again.
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In a small saucepan, cover eggs in cold water and bring to a boil. Cook for 5 more minutes over high heat and remove from heat.
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In the meanwhile, chop the vegetables.
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In a small bowl, combine sauce ingredients and stir well.
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Rinse cooked eggs with cold water. Peeling gets easy this way. Slice the peeled eggs.
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In a large mixing bowl (I used my largest baking dish), combine all ingredients together and pour the sauce into the bowl. Mix well, then dish out.