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Monday, June 7, 2010

Chinese Chicken Salad

This recipe has been in my cookbook for a long time. I recently developed a hankering for it, and ended up modifying it slightly from the way I made it decades ago. Its distinguishing characteristic is the addition of ramen noodles--not too surprising, given that I acquired the recipe during my college years. The salad has a lovely Asian flavor and a wonderful variety of crunchies.

One modification I made to this recipe was to cook the chicken in much the same way I do for other Asian salads (see here and here). How can something with this much sugar be bad?

Chinese Chicken Salad
1 large or 2 medium chicken breasts
2 cups water
1 head cabbage, finely chopped
4 green onions, finely chopped
1 package chicken flavored ramen noodles, broken up (save the flavoring packet)
1/2 medium-sized green pepper, finely chopped
2 Tablespoons sesame seeds
1/2 cup sliced almonds

Cook the chicken in the teriyaki sauce and water over medium heat for 30-45 minutes until they are easily shredded. Shred into small pieces.

Combine all of the vegetables, the ramen and the chicken in a large bowl. Add the sesame seeds and almonds. Toss with the dressing and chill one hour before serving.

2 tablespoons sugar
3 tablespoons rice vinegar
1/2 teaspoon pepper
1 teaspoon salt
1/3 cup vegetable oil
ramen flavoring packet

Mix all ingredients thoroughly. Pour over salad.

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