Chinese Chicken Salad


Chinese chicken salad is quite possibly one of my favorite salad combinations.  This salad has shown itself during many girl's get togethers, showers, and Valentine's Day parties.  Making a variety of salads seems to always go over well with women.  This salad tops the list of guest's favorites.  The dressing itself is pretty unbelievable.  I use it to marinate chicken, use in stir fry, and any other Asian inspired dish. 

Besides the amazing dressing, the combination of almonds, sesame seeds, and crunchy ramen noodles make this salad stand out from other Chinese chicken salad recipes. 

I have made this recipe for years, passed on by a friend, and it was my first real experience of a love affair with cilantro.  This recipe opened my eyes to the stuff and it has changed my life as well as all of my Mexican dishes. 

Chinese Chicken Salad

2 packages ramen noodles (without the seasoning)
1 head of napa cabbage
1/4 cup sesame seeds
1/4 cup slivered almonds
2 tablespoons green onions
2 tablespoons cilantro
4 tablespoons butter or margarine
3-4 chicken breasts, cooked, cut, and chilled

Dressing:
3/4 cup canola or vegetable oil
1/2 cup apple cider vinegar
1 cup sugar or splenda
2 tablespoon soy sauce (I use low sodium)

On the stove top, melt margarine in a pan.  Add ramen noodles, sesame seeds, and almonds and cook until toasted. 

Mix together dressing.

When ready to serve, mix all ingredients together.

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