Favorite Chinese Chicken Salad
photo by LifeIsGood
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
1 large bowl
- Serves:
- 8-10
ingredients
- 73.94 ml sugar
- 59.14 ml sesame oil
- 29.57 ml canola oil
- 59.14 ml rice vinegar
- 4.92 ml salt
- 4.92 ml black pepper
- 4.92 ml chicken base
- 4 precooked boneless chicken breasts, shredded (or 5 - 6 large thighs)
- 1 large napa cabbage, shredded
- 1-2 green onion, thinly sliced
- 118.29 ml jicama or 118.29 ml water chestnut, thin julienned slices
- 226.79 g frozen peas and carrots, unthawed (or frozen mixed veggies)
- 44.37 ml canola oil
- 29.58 ml sesame seeds, toasted
- 44.37 ml blanched slivered almonds
- 2 (170.09 g) package uncooked oriental-flavor instant ramen noodles (save 1 seasoning mix packet for dressing) or (170.09 g) package chicken-flavored ramen noodles, crushed (save 1 seasoning mix packet for dressing)
directions
- Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
- Pour this warm dressing into a bowl and add the shredded chicken.
- Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
- Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
- Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
- Drain the toasted items on paper towels and set aside.
- Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
- Put the frozen peas and carrots into a colander and rinse well with water.
- Add the drained peas and carrots to the salad and mix.
- With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
- Pour the dressing ingredients over the salad and mix well.
- Refrigerate salad if not serving immediately.
- Just prior to serving add the toasted ingredients to the salad and blend well,. (toasted ingredients will stay crunchy if not added until just before serving.).
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Reviews
-
I made this for our lunch today. Yummy! Such a great combination of flavors and textures. I especially love the crunch of the browned ramen noodles, slivered almonds and toasted sesame seeds. I ate some of the salad as is and then also put some in a wrap for a sandwich. I thought it was great that way too! The only ingredient I was unsure about was what to do with the packet of seasoning from the ramen noodles. I ended up including it in the dressing, but next time I think I'll leave it out. This makes A LOT and would be perfect to bring to a party/potluck. ~Made for ZWT6 Zee Zany Zesty Cookz~
RECIPE SUBMITTED BY
CarrolJ
Slater, 54