Thursday, April 16, 2015

Chinese Chicken Salad

· 2 packages chicken flavor Ramen noodles
· 1 cup sliced almonds
· ½ cup vegetable oil
· 1/3 cup rice vinegar
· ¾ cup sugar
· 1 teaspoon salt
· 1 teaspoon pepper
· 2 chicken breasts, cooked, cooled, and cubed
· 2 packages cole slaw mix (shredded cabbage, about ten cups)
· 1 package shredded carrots (about 2 cups)
· 3 -4 green onions, sliced

1. Preheat oven to 350 degrees.
2. Break up ramen noodles onto jelly roll pan, reserving seasoning packets for dressing. Stir in almonds. Place in oven and toast about ten minutes, stirring halfway through, until very lightly browned. Remove from oven and allow to cool completely. Once noodles and almonds are cooled, store in large zip-lock baggie.
3. In quart size mason jar, place both seasoning packets from Ramen noodles, oil, rice vinegar, sugar, salt, and pepper. Put lid on tightly and shake vigorously until well blended. Set aside.
4. Mix chicken, cole slaw mix, carrots, and green onions in a very large bowl. Stir well. Shake dressing again and then pour over all. Stir to coat.
5. Transfer to 9x13 dish or large serving bowl. Cover and refrigerate. Let sit in the fridge for several hours or overnight to allow flavors to blend. Just before serving, top with toasted noodle and almond mixture.

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