roll
tp
5525 stonegate
Chinese Chicken Salad
¼ cup butter
Salad Bag
2 cups Napa cabbage, chopped
1 cup red cabbage, chopped
1 1/2 cups chicken, chopped
1/2 bunch cilantro, chopped
Noodle Bowl
3 oz. pkg. Ramen Noodles, raw and crumbled
2/3 cup almonds, sliced
2 Tbsp. sesame seeds
Dressing Bowl
1/4 cup ginger, chopped
1/4 cup rice vinegar
2 Tbsp. honey
2 Tbsp. sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
1/2 tsp. 5-spice powder
Combine the Salad Bag ingredients in a zip-lock bag and refrigerate. Set up the two Bowls. 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. Use a hand processor to mix the Dressing Bowl ingredents. Toss all the ingredients together in a salad bowl just before serving. Adjust the proportions to taste.
Our Comments. If you are getting tired of "a great Sesame Chicken Salad" (preceding recipe), then give this one a try.