Ming Dynasty Chicken Salad

I hope my readers realize my recipe names are a joke. Anyway, this is nearly identical to a favorite at allrecipes.com, with the addition of grilled chicken. You can cook the chicken ahead of time and assemble this salad very quickly.

4 boneless skinless chicken breasts
1 (3 ounce) package ramen noodle soup (with flavor packet)
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup sliced almonds
1 large head napa cabbage, shredded
1/4 cup canola oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sugar

Grill, cool, and slice the chicken. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage.

Whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

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