Crunchy Chinese Chicken Salad
- 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
- 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)
- 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.