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5525 stonegate
Sesame Chicken Salad
¼ cup butter
Salad Bag
2 cups Napa cabbage, chopped
2 cups iceberg lettuce, chopped
1 cup red cabbage, chopped
2 cups chicken, chopped
1 bunch green onions, chopped
Noodle Bowl
3 oz. pkg. Ramen Noodles, raw and crumbled
2/3 cup almonds, sliced
2 Tbsp. sesame seeds
Base Bowl
½ cup sugar
¾ cup oil
2 Tbsp. soy sauce
¼ cup white vinegar
Dressing Bowl
½ cup rice wine vinegar
½ cup sesame oil
1 Tbsp. kosher salt
½ Tbsp. pepper
1 Tbsp. garlic, chopped
2 Tbsp. ginger, chopped
2 Tbsp. sesame seeds
½ tsp. coriander
Combine the Salad Bag ingredients in a zip-lock bag and refrigerate. Set up the three Bowls. Pour the Base Bowl in a small saucepan over high heat. Bring to a boil for one minute, stirring constantly. Remove from heat and allow to cool to room temperature. Melt the butter in a small skillet over low heat. Add the Noodle Bowl and stir continuously until the almonds are light brown. Drain the noodle mixture on paper towels. When it cools to room temperature, transfer to a zip-lock bag and refrigerate. When the Base Bowl is cool, pour in the Dressing Bowl and stir until thoroughly combined (I use a hand processor). Toss all the ingredients together in a salad bowl just before serving. Adjust the proportions to taste.
Our Comments. If you want a great Sesame Chicken Salad, this is it.