Chinese Chicken Salad . . . Full of flavor and texture, this salad makes a healthy and delicious meal!!
Holey moley! The last few weeks have been insane at my house. So busy that I have not had much time for cooking, let alone blogging about cooking. My crafting blog has been even more neglected, and all of the projects I have planned are piling up everywhere. I feel like I have lost my mind. It’s probably buried under a pile of dirty laundry somewhere. My boys have spring break the end of this week and we are going camping with a group of friends. I’m looking forward to the camping part, but I am not looking forward to cleaning out the trailer in preparation. Or loading it. Why does it have to be so much work to go on vacation?!?
Lucky for you, even though I haven’t been cooking lately, I have a whole bunch of recipes saved up that I made back when my life was a little less hectic. Some of them are sinful, decadent, and pure evil if you are trying to shed a few pounds. I’ll do those later. But for today, I am sharing a really healthy recipe. I figure that you’ve probably eaten enough Reese’s eggs, chocolate bunnies, jelly beans, Peeps, chocolate eggs, and other Easter goodies that the thought of more treats makes you want to hurl. (At least till tomorrow.) 😉
This Chinese Chicken Salad recipe has been a favorite at our house for several years. I’ve tasted several variations of it and I love them all. The thing I like about this one is that it doesn’t call for any unusual ingredients, and the dressing is much lower in fat than most. It has plenty of flavor, but it doesn’t have a greasy texture. And I’m not much into oily salad, so I find that a bonus. My kids even like this salad. I’m pretty sure it has something to do with the ramen noodles. Every time I make this I think “Man, I should really make this more often.” It is a perfect summer meal, especially served with homemade rolls.
Chinese Chicken Salad
Salad: 1 small head cabbage, shredded
1/2 head of lettuce, shredded
6 green onions, sliced
1/4 cup sesame seeds, toasted
1/3 cup chopped or slivered toasted almonds
3-4 chicken breasts, cooked and diced
2 pkgs ramen noodles
Sauce: 1/4 cup sugar
1/4 cup oil
1/4 cup soy sauce
2 Tbsp vinegar
2 seasoning packets from the ramen
Combine all sauce ingredients in a small bowl and stir till combined. Set aside, stirring occasionally till sugar is dissolved. Combine all salad ingredients in a large bowl. Pour dressing over salad just prior to serving.
Notes: -Make sure you toast the almonds for best flavor. I just put mine in the toaster oven at 400° for about 5-8 minutes, checking them often.
-The original recipe called for all cabbage, I added the lettuce to make it more appealing to my kids. I’ve used iceberg and leafy and both work great.
-This makes a very large salad, so if I think we won’t eat all of it, I divide it in half and just add dressing to one portion. Sometimes I just serve the dressing on the side.