Oriental Chicken Salad

1/2 head of cabbage & 1/2 head of lettuce (torn into pieces)
3-4 chicken breasts (cooked and cubed)
2 packs ramen noodles (not cooked, just broken into small pieces,
oriental or chicken flavor,
save flavor packets for dressing)
1/2 cup almonds
1/4 cup sesame seeds

Mix the above, set aside. Then mix the following
in a separate bowl:

1/2 cup vegetable oil
3 tablespoons soy sauce
2 teaspoons vinegar
2 flavor packets from ramen noodles

Pour the dressing over the first mixture,
mix together,
 and refrigerate.

Roasted Shrimp and Orzo
      Cook Time:      15 min
       Level:      Easy
       Yield:      6 servings

Prep
    20 min
Inactive Prep
    1 hr 0 min
Cook
    15 min
Total:
    1 hr 35 min

    * Kosher salt
    * Good olive oil
    * 3/4 pound orzo pasta (rice-shaped pasta)
    * 1/2 cup freshly squeezed lemon juice (3 lemons)
    * Freshly ground black pepper
    * 2 pounds (16 to 18 count) shrimp, peeled and deveined
    * 1 cup minced scallions, white and green parts
    * 1 cup chopped fresh dill
    * 1 cup chopped fresh flat-leaf parsley
    * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    * 1/2 cup small-diced red onion
    * 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

First off I am going to say I am not much of a Salad eater but, ocassionally I will eat one especially from Zaxby’s.   My favorite is the house salad anyway as I was coming home from the Utility company this morning I saw the sign said Zensation Zalad.  I thought that sounds pretty good so after some searching around about it I decided that I would try it for dinner.  It is a salad with Sesame Chicken with cabbage and fried wonton strips that you would put into your soup at a chinese restaurant.  It is served with a citrus vinagrette.   It is served with a vegatable egg roll instead of texas toast like all the other salads that they have are. I have never been one to like vinagrette dressings but, this is a tasty dressing.  I would recommend that if you like asian salads or asian inspired food then you should try this salad.  The only bad thing about it is a limited time item on their menu although I would love to see it as a regular menu item in the future.  I think it is a nice addition to their lineup of food.