Summer Salads

For a limited time, come in and enjoy three salads that feature fresh ingredients and big flavor.

Chili-Lime Ginger Salad with seared chicken is a nod to Thai cuisine with bold flavors like ginger, mint and lime, the crunch of red pepper and chopped peanuts, and a dressing that’s sweet with a slight kick.  And with three ounces of chicken, this entrée salad is sure to satisfy.  It’s like a refreshing spring roll in a bowl.

Backyard Barbecue Chicken Salad with fresh-cut corn is new to some guests but will be familiar to others.  The salad was first introduced last summer and has been brought back by popular demand. The hearty, yet nutritious salad features marinated pulled chicken breast with fresh-cut summer corn, ripe Roma tomatoes and chopped red cabbage, and is served over mixed greens and tossed with a smoky coleslaw dressing. This “perfect picnic plate” is a leafier version of your own backyard barbeque.

Spinach & Fresh Fruit was first introduced in the summer of 2011 and quickly became a menu favorite. The salad is a wholesome meal that includes fresh strawberries, pecans, crispy bacon and house-made croutons atop tender spinach leaves finished off with blue cheese crumbles and a balsamic fig glaze. The combination of sweet, salty, crunchy, and creamy satisfies every taste bud





Backyard Barbecue Chicken Salad
Noodles and Company Recipe for the Home Chef

Serves 4 regular salads or 6-8 small sides


12 oz. bag of mixed lettuce
8 oz. shredded mixed cabbage, red and green
¾ cup cole slaw dressing
4 chicken breasts, cooked, shredded, cooled
½  cup of your favorite BBQ sauce
¾ cup tomatoes, diced
¾ cup corn
1/8 cup red cabbage


BBQ Chicken Preparation:  Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
In a bowl mix together the chicken and ½ cup BBQ sauce.

Assemble:  Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl.  Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the center of the salad.  Place the 1/8 cup of red cabbage in the center of the triangle to garnish.













Very Berry Spinach Salad
Noodles and Company Recipe for the home chef


Serves 4 regular salads or 6-8 small sides


12 oz. bag of spinach
1/4  cup red onion, sliced thinly
1 1/4  cups croutons
3/4 cup of your favorite balsamic vinaigrette
4 strips of bacon, cooked and crumbled
1/2 cup pecans, chopped
1/2 cup blue cheese
1 ½ cups strawberries, cut into bite sized pieces
 Balsamic glaze, see recipe below


Glaze Preparation:  In a sauce pan, mix ½  cup balsamic vinegar and 3 Tbs. honey.  If you would like it sweeter, simply add more honey.  Bring glaze to a boil, then simmer whisking regularly until it 
thickens slightly and becomes syrupy, about 15 minutes.  Let cool completely before placing over top of salad.


Assemble:  Mix the spinach, croutons, onions and balsamic vinaigrette in a 
large bowl. Place the ingredients on top of the salad in the following order: 
bacon, pecans, blue cheeses and strawberries.  Drizzle the top of the salad with the balsamic glaze, to taste









Sweet Ginger Noodle Salad
Noodles and Company Recipe for the home chef

Serves 4  Large salads or 6-8 small sides


Salad
12 oz. bag of mixed greens
1/4 cup red onion, sliced thinly
1/2 cup cucumber sliced thinly
1/2 cut shredded carrots
1/2 cup red pepper, sliced
1/4 cup chow mein noodles
4 chicken breasts, baked cooled and diced
1/4 cup peanuts
4 oz rice noodles, cooked, drained and cooled
3 tablespoons cilantro, minced


Dressing
1 tablespoon ginger, chopped fine
1 tablespoon garlic, chopped fine
2 tablespoons lime juice
3 tablespoons low sodium soy sauce
3 tablespoons toasted sesame oil
3 tablespoons sweet chili sauce



Dressing Preparation:  In a bowl whisk ginger, garlic, lime juice, soy sauce, oil and sweet chili 
sauce until completely mixed together.  Set aside until ready to make salad.