June 12, 2010

CHINESE CHICKEN SALAD

By Cindy Goff

Great food, great memories. I recently made Chinese Chicken Salad for Art’s Birthday Celebration. This salad always takes me back to when we lived in the Bay Area. My good friend, Kathy and I loved this salad so much that we would take turns making it, most every Friday. We would make it and take it to the neighborhood pool for a day of fun in the sun. We loved the pool, the sun and the salad! Our kids grew up at that pool and they love the salad too!

Longaberger’s Vitrified Pottery keeps it’s temperature so the salad stayed cold for the whole time. Love that! It was the perfect dish to take to Art’s Pot Luck!

CHINESE CHICKEN SALAD

Chop and add to a BIG Bowl:

1 head of cabbage (or 2 bags of ready made coleslaw cabbage)
1 bunch of green onions
3 boneless chicken breasts cooked (I often just cook them in the microwave)
3-4 carrots (optional)
1 cup raw almonds (optional)

Mix together with a whisk and pour over the cabbage mixture:

1/2 to 3/4 cup of vegetable oil (I would not use Olive Oil)
1 tbls sugar or sugar substitute
1 tsp pepper (I love pepper so usually use a bit more)
3/4 cup seasoned rice vinegar
2 packages of chicken seasoning from the ramen noodle package

Place on cookie sheet and bake @ 350 for 5-10 minutes or until golden brown:

2 or 3 packages of ramin noodles (broken up)
3 – 5 tbls of sesame seeds
be sure to watch these carefully…they burn quickly

Add to the cabbage mixture. Refrigerate and enjoy! I often make this salad up in the morning and add the ramen mixture in at the last minute. Love to have the noodles a bit crunchy.