Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Ingredients
Dressing
  • ¼ cup Canola or vegetable oil
  • 3 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 tsp soy sauce
  • ½ tsp ground ginger (dried)
  • ⅛ tsp garlic powder
  • ½ tsp toasted sesame oil
  • Freshly cracked pepper
Salad
  • 1 head (2 lbs.) Napa cabbage
  • 2 carrots
  • 4 green onions
  • ¼ cup sliced almonds (or chopped peanuts)
  • 1 pkg (3oz.) uncooked ramen noodles, seasoning discarded
  • ½ rotisserie chicken (about 2 cups chopped)
Instructions
  • Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic powder, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined. The dressing will separate a bit as it sits, but will be stirred again prior to adding to the salad.
  • Rinse the cabbage well and shake off as much excess moisture as possible. Slice the cabbage into thin strips and add it to a bowl (about 8 cups of shredded cabbage). Peel the carrots and then shred them using a large holed cheese grater. Slice the green onions. Add the carrots, green onions, and almonds to the bowl.
  • Before opening the package of ramen, crush the noodles using the heel of your hand. Open the package, discard the seasoning envelope, and add the crushed noodles to the bowl.
  • Pull the meat from half of a rotisserie chicken, then chop it into small pieces (or use two cups of pre-cooked chopped chicken). Add the chicken to the bowl. Give the dressing a brief stir, then pour it over the salad ingredients in the bowl. Stir until everything is evenly coated in dressing, then serve.

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