Oriental Chicken Salad - Cheshire Cat |
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Prep Time: 1440 Minutes Cook Time: 8 Minutes |
Ready In: 1448 Minutes Servings: 18 |
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uses chicken, crunchy Top Ramen noodles and green and purple cabbage restaurant request from The Cheshire Cat restaurant Good to make for potlucks or if weather hot and want something cool.recipe should read 2 thirds cup green onions Ingredients:
3/4 cup oil |
3 tablespoons dark sesame oil |
3 tablespoons rice wine vinegar |
2 tablespoons sugar |
2 teaspoons sugar |
1 tablespoon soy sauce |
1 teaspoon ginger |
3 ounces ramen noodles, reserve seasoning packet for another use |
1 lb chicken, cooked and chopped |
1/2 teaspoon garlic salt |
1/2 teaspoon paprika |
8 cups green cabbage, shredded |
2 -3 cups red cabbage, shredded |
2/3 cup green onion, chopped |
1 cup almonds, sliced, toasted |
Directions:
1. Combine oil, sesame oil, rice vinegar, sugar, soysauce and ginger in a bowl.
2. Break ramen noodles into small pieces. put in bowl with marinade and stir to evenly coat.
3. cover and refrigerate overnight.
4. Sprinkle chopped cooked chicken with garlic salt and paprika. Stir to evenly coat.
5. In very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage and chopped green onions. Stir until evenly mixed. Fold in sliced almonds.
6. Note: to toast nuts, spread on baking sheet and bake in 275 degree oven for 8 minutes or until brown. watch careffully.
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