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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this - but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe - just so I don't come up short. Ingredients:
4 cups chicken, cooked and shredded (skin removed) |
1 large green cabbage, coarsely shredded |
6 -8 green onions, thinly sliced (including some of the green tops) |
1/2 cup fresh cilantro, rinsed, stemmed and chopped |
1 (5 ounce) can sliced water chestnuts |
1 (3 ounce) package top ramen noodles (save flavoring packet for another use) |
3/4 cup sliced almonds |
3 tablespoons rice wine vinegar |
2 teaspoons dry mustard |
4 teaspoons lemon juice |
4 teaspoons soy sauce |
3 -5 tablespoons sugar (depending on how sweet you like it) |
1 large garlic clove (minced or pressed) |
1 tablespoon grated fresh ginger |
2 tablespoons sesame oil |
2/3 cup canola oil |
2 teaspoons sesame seeds |
Directions:
1. To assemble salad (do this as close to serving as is possible).
2. Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
3. Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
4. To make dressing:.
5. Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
6. Pour dressing over salad and toss to coat.
7. This is a great main dish served with some fresh fruit and croissants.
8. Cooking time reflects the time to roast a chicken.
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