Monday, March 7, 2011

Chinese Chicken Salad

I've had a head of cabbage for about 2 weeks now (From Bountiful Baskets) and finally decided I needed to use it.  I decided that's there's only a few things I like w/ cabbage in it, but my favorite is Chinese Chicken Salad.  My mother-in-law has made it for us a couple of times, and every time I'm just amazed at how much I like it.  I had never made it before, but thanks to Stacie (hubby's sister) I now have the recipe and was able to make it last night!  It just tastes so healthy, but yet so good and I don't feel bad eating a ton.  Surprising my boys loved it!  I expected them to look at it and to not even want to try it, but they scarfed it all down!  I rate this a 3.5.

The almonds and noodles should be about this coloring.  I had it lighter and my husband had me put it back in the oven to brown some more.  He was right, browning it a little longer did bring out a bigger taste.  Place them in a small bowl to cool off before mixing in the salad.

Chop the cabbage to look like this.  The easiest way is using a food processor if you have one.  This recipe actually makes a lot.  So, what I did is I put 1/2 the cabbage in a separate bowl and placed in the refrigerator and split everything else in half  and placed in baggies or containers to use for left overs (do not mix everything together, it will become soggy and will not keep).

Toss everything together.

Chinese Chicken Salad

2-4 chicken breasts, shredded or cubed (I just boiled the chicken and shredded)
1 head of Cabbage shredded
2 packages Top Ramon Noodles, broken into small pieces
4-8 oz. slivered almonds
2-4 T Sesame Seeds (I didn't have any so I didn't do this)

1. Boil chicken and shred.
2. Shred head of cabbage.
3. Roast Ramon noodles, almonds and sesame seeds at 375 until browned.  Place in a small bowl to cool off.
4. Mix all together in a large bowl.

2 T Sugar
1/3 c. Vegetable Oil
1/4 c. Rice or Red Vinegar (I used white vinegar and it was fine)
1 package Ramon Seasoning
1/4 t. pepper
1 t. salt
seasoning salt (optional)

5. Mix all the ingredients for the dressing in a small bowl and pour over salad then toss.  (If you like extra dressing feel free to double.)  Enjoy!

***Update, the chicken did not taste very good at all the 2nd day, everything else was great.  I'd suggest making new chicken if you're saving half of it for leftovers.


Amy Piller said...

We had this 2 nights ago for dinner and we loved it. My husband had several helpings of it!

Brittany said...

I'm so glad you liked this! It's such an easy light dinner that you can't help yourself but to go back for more. Thanks for leaving a comment to let me know!