Grace's Awesome Chinese Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick and easy chicken salad with the most awesome rice vinegar dressing! Great use for leftover chicken. I got this recipe from a lovely co-worker, Grace (she says she always doubles the onion amount). Best served within one hour of mixing. Enjoy! Ingredients:
2 tablespoons salad oil |
1 (3 ounce) package ramen noodles (do not use seasonings) |
1/2 cup sliced almonds |
2 tablespoons sesame seeds |
2 cups shredded cooked chicken breasts |
4 cups finely shredded cabbage (1 small head- or buy a package of cole slaw salad mix- it has 5 or 6 cups already shredded) |
1/2 cup chopped green onion |
salt, to taste |
1/3 cup salad oil |
1/3 cup rice vinegar (or distilled white vinegar) |
3 teaspoons sugar |
1/2 teaspoon pepper |
Directions:
1. Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes).
2. Lift out mixture from frying pan; drain.
3. In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste.
4. Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated.
5. Serve within 1 hour of mixing.
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