Chinese Chicken Salad with Tangy Dressing

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 4  cups chicken, cooked and shredded (skin removed)
• 1  large green cabbage, coarsely shredded
• 6 -8  green onions, thinly sliced (including some of the green tops)
• 1⁄2 cup fresh cilantro, rinsed, stemmed and chopped
• 1 (5 ounce) can sliced water chestnuts
• 1 (3 ounce) package  Top Ramen noodles (save flavoring packet for another use)
• 3⁄4 cup  sliced almonds

• Dressing

• 3  tablespoons  rice wine vinegar
• 2  teaspoons dry mustard
• 4  teaspoons lemon juice
• 4  teaspoons soy sauce
• 3 -5  tablespoons sugar (depending on how sweet you like it)
• 1  large garlic clove (minced or pressed)
• 1  tablespoon  grated fresh ginger
• 2  tablespoons  sesame oil
• 2⁄3 cup canola oil
• 2  teaspoons sesame seeds

Directions

1. To assemble salad (do this as close to serving as is possible).
2. Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
3. Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
4. To make dressing:
5. Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
6. Pour dressing over salad and toss to coat.
7. This is a great main dish served with some fresh fruit and croissants.
8. Cooking time reflects the time to roast a chicken.