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.