Prep 15 mins
Cook 30 mins
Adapted from a special issue of Taste of Home. This very green looking salad was served inside fresh, clean cups of red cabbage leaves as a very attractive garnish. The type of chow mein noodles are the kind often sold in a short blue can in grocery stores - not to be confused with ramen soup noodles. A nice luncheon choice.
- 1 1⁄2 cups cooked chicken, diced
- 1 cup frozen peas, thawed,drained
- 1⁄2 cup celery, thinly sliced or finely diced
- 1⁄2 cup green bell peppers or 1⁄2 cup red bell pepper, finely chopped
- 1⁄2 cup fresh pea pods, halved
- 1⁄4 cup green onion, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
- 1⁄4 teaspoon ground ginger
- 1 1⁄2 cups crunchy chow mein noodles (3 ounce can)
- 1⁄4 cup salted peanuts
- Combine chicken and veggies in a large bowl.
- Mix mayo, lemon juice, soy sauce, ground ginger well and pour over salad, tossing lightly to coat evenly.
- Cover& chill until ready to serve.
- Jst before serving, stir in the crunchy noodles and peanuts until coated well and serve.
This recipe makes a very nice luncheon salad. I made the recipe as you directed, only omitting the pea pods. The salad has a very nice crunch due to the peanuts (cashews would be good too), and veggies. I served in red leaf lettuce leaves instead of the red cabbage, and the presentation was lovely. Thanks for sharing this recipe, Heather. Definately one to serve again.