Chinese Chicken Salad
This is my adaptation from several recipes.
Salad:
4 boneless chicken breast halves, cooked and shredded
carrots, julienned
napa cabbage, sliced thin
cabbage, sliced thin
lettuce, sliced thin
slivered almonds, toasted
green onions, chopped on the diagonal
1 large can mandarin oranges, drained
apples, julienned (optional)
1 (8 ounce) package dried ramen noodles
1 tablespoon sesame seeds, toasted
Dressing:
2 tablespoons brown sugar (or some mixture of mandarin orange juice and sugar)
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil (less, replace with water)
3 tablespoons rice vinegar
Salad:
4 boneless chicken breast halves, cooked and shredded
carrots, julienned
napa cabbage, sliced thin
cabbage, sliced thin
lettuce, sliced thin
slivered almonds, toasted
green onions, chopped on the diagonal
1 large can mandarin oranges, drained
apples, julienned (optional)
1 (8 ounce) package dried ramen noodles
1 tablespoon sesame seeds, toasted
Dressing:
2 tablespoons brown sugar (or some mixture of mandarin orange juice and sugar)
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil (less, replace with water)
3 tablespoons rice vinegar
- Slice veggies. This can be done a day ahead.
- Boil chicken. Let cool and then slice thinly.
- Toast almonds, sesame seeds.
- Break ramen noodles into pieces and toast them.
