Friday, November 19, 2010

Recipe Collection: Chinese Chicken Salad

Chinese Chicken Salad Recipe

2 boneless, skinless, chicken breasts, cooked and cubed
1 bag Cole Slaw mix (without dressing) or 1/2 cabbage shredded
1/2 - 1 cup slivered almonds
2 bags of Top Ramen
1 bunch green onions, chopped

Take the unopened bags of Top Ramen, and smoosh the noodles with a rolling pin or meat tenderizer hammer.  Heat some vegetable oil in a pan, add the ramen noodes (minus the package and the soup packet).  Brown noodles until light brown.  Add slivered almonds toward the end to very lightly brown.  Put this mixture into a large bowl.  Add cubed chicken, onions and cabbage.

Mix together dressing:
1/2 cup oil (a light vegetable oil - not olive - works best)
2 tbsp sugar
2 tbsp rice vinegar
1 tsp salt

Mix with fork or whisk until thickened.  Toss salad with dressing.  You can serve immediately or refrigerate.

This makes enough to serve at 4 adults with leftovers for lunch the next day. 

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