#ad wild greens, chicken & crispy noodle salad
This wild greens, chicken & crispy noodle salad recipe has been compensated by Collective Bias and its advertiser. All opinions are mine alone. #EverydayEffortless #CollectiveBias
I cannot remember a time in my life where I was busier than I am right now. With all that is going on currently, I seem to have lost the time and motivation for preparing elaborate meals. Sound familiar? The foodie in me is still there, so I need the flavors of my meals to be on point, but minimal cook time is a big focus. We eat salads every day and a favorite around here is my wild greens, chicken and crispy noodle salad.
My husband is a photographer for our local city magazine, the city tourism board and works privately on his own shooting local businesses (restaurants, art galleries, resorts, etc). I tag along when I have the time and a few weeks ago we were at a really amazing Thai restaurant. As I watched the chef style his plates for the shoot, I was looking around at all the gorgeous ingredients on his line. There was a huge pile of browned, crispy noodles and for some reason, it peaked my curiosity. I asked the chef how he prepared them and he told me they were leftover noodles that he pan fried in duck fat. I was struck by the brilliance of repurposing old noodles that would otherwise be thrown away. It didn’t take long until I was crisping my own at home!
Using leftovers is always a time saver, but today I didn’t even have to, thanks to the new Barilla Pronto Pasta. It may feel counterintuitive, but this pasta is cooked in a skillet for 10 minutes, no draining, no separate cooking pot, and most importantly, no waiting for water to boil! I know, you have to change your mindset to accept this new way of cooking pasta. Let me tell you though, it is a real game-changer. 10 minutes to a full pasta meal? wow. Here’s how it goes:
Pour one box of Barilla Pronto spaghetti into a 12″+ diameter skillet. Pour 3 cups of water overtop, covering the pasta and turn your burner up to high. Set the timer immediately for 10 minutes and have a wooden spatula ready to stir as needed.
The water will absorb and steam off somewhere around 9-10 minutes, so keep an eye on it at the end. You don’t want to have the pasta stick to your skillet. Once cooked, here is where you add your pasta sauce and call it dinner. Amaze. Today, we’re taking out about 3/4 of the pasta and setting it aside or in the fridge for another day. The remaining 1/4 will now be pan fried, right in the same skillet. So add in half a stick of butter, along with a few tablespoons of oil and turn the burner back up to high. The noodles will begin to fry – use your wooden spatula to move them around a but and keep them somewhat separate.
Most of the moisture will disappear as the noodles begin to brown and get super crispy – be careful, they can burn quickly at this point! When at the desired point, remove the noodles and allow to drain on a paper towel while you assemble your salad.
Feel free to use your favorite greens; I chose dandelion greens and green leaf lettuce, a bitter and a sweet. Tossed with all raw and fresh green onions, string beans, snow peas, tangelo segments, and then topped with grilled chicken strips and fried, crispy noodles… a texture-full, perfect salad!
The noodle component of this salad was quick and easy, but not the only time-saver. I opted for Tyson Grilled and Ready Chicken Strips, which I simply popped into the microwave for a couple of minutes. I am continuously surprised at how moist this frozen to microwave chicken just can be. It is so fabulous for quick dinners – really great on salads, pastas and just on their own with a dipping sauce! I’m not a huge fan of frozen breaded chicken, but I do appreciate a healthier, convenient protein option like these strips from Tyson.
Back to school season can throw any working family into a tizzy. Cut yourself some slack and pick up a few shortcuts like I did today from Walmart. I will be trying out the other Barilla Pronto pasta varieties (penne and rotini) very soon! Looking for more inspiration and ideas for #EverydayEffortless meals? Check this Pinterest board out!
Find everything you need for your easy meals at Walmart, the Tyson Grilled & Ready Chicken Breast Strips in the frozen aisle and the Barilla Pronto right in the pasta section!
wild greens, chicken & crispy noodle salad
- Barilla Pronto Spaghetti
- 1/2 stick butter
- 3-4 Tbl olive oil
- 1/2 bag Tyson Grilled & Ready Chicken Breast Strips, cooked
- 1 bunch dandelion greens, chopped
- 1 head green lettuce, chopped
- 3-4 green onions, diced greens
- 1 tangelo, peeled and segments separated
- 1/2 cup green beans, trimmed and snapped in half
- 1/2 cup snow peas
- prepared ginger dressing, to taste
- Prepare Barilla Pronto spaghetti according to package. Set 1/2 aside in the refrigerator for another dish. In a skillet over medium high heat, add butter and oil to the spaghetti and fry until crispy. Remove crispy noodles and drain on a paper towel.
- Add remaining ingredients to a large salad bowl and toss. Portion out individual servings and top with a handful of crispy noodles.