Chinese Chicken Salad
Quick, crisp and refreshing, this salad is always a hit. If you eat it right away, the ramen lends a bit of crunch. Or refrigerate the salad for 2–3 hours before serving and the noodles will soften.
Ingredients
Salad
- 1 rotisserie chicken, meat removed and shredded
- 1 bag (24-ounce) chopped cabbage with carrots
- 4 green onions, sliced
- 1 (3-ounce) package of chicken-flavored ramen noodles
- 3 tablespoons sesame seeds, toasted
- 3 tablespoons slivered almonds, toasted
Dressing
- ¼ cup olive oil
- ¼ cup sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 ramen flavor packet
Directions
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First, crunch up the ramen package until the noodles are in little pieces. Set aside the flavor packet for the dressing.
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To toast the salad’s sesame seeds and almonds, add to a dry skillet and stir constantly over medium-high heat until you notice some browning. Remove from heat.
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Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds and almonds together in a large bowl.
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For the dressing, whisk the olive and sesame oil, vinegar, sugar, soy sauce, pepper and flavor packet together in a small bowl; drizzle over the salad and toss to coat. Refrigerate for 2–3 hours before serving if you like.
Comments (1)
Lisa C Stevens |
August 31, 2020 |
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