CHINESE CHICKEN SALAD
1 head napa cabbage (bok choy)
1 bunch green onions
2-1/4-oz. bag slivered almonds (toasted)
1 Tbsp. sesame seeds (toasted)
2 (10-oz.) cans chunk white chicken, drained
1 package chicken flavored Ramen noodles
Shred cabbage and slice green onion. Mix together.
Roast almonds and sesame seeds dry in a pan on the stove top or in the oven at 350º F. until golden brown. Watch them carefully.
Drain chicken and cube over cabbage mixture.
Remove flavor packet from noodles for dressing. Break up Ramen noodles into bite-size pieces and pour over cabbage mixture. Sprinkle almond/sesame mixture over top of cabbage mixture.
DRESSING FOR CHICKEN SALAD:
1/2 cup salad oil
1/4 cup rice vinegar
2 Tbsp. sesame oil
pinch of sugar
salt and pepper, to taste
packet of seasoning from Ramen noodles
Mix all of these ingredients together to make dressing. Pour dressing over cabbage mixture, toss salad until coated. Serve immediately or salad will become soggy.
NOTE: If you are taking this to a pot-luck or something like that keep the veggies, the sesame seeds, the chicken and the sauce separate. Put the salad together at the last minute before eating so it remains fresh.
Note: Have made this again and again. Excellent recipe; hope you enjoy.
I'm not sure this is a great recipe - after all it harks back to the 50's at least. But, my mother used to make a chicken salad with all the usual ingredients but added chopped walnuts ( or indeed any nuts which were on hand not counting my brother and I) plus chopped pineapple. Veddy, veddy good!