Tuesday, October 05, 2004

Oriental Chinese Chicken Salad

From Diana Martens

Combine to make dressing:

1 cup canola oil
1 tablespoon sesame oil
1/2 cup rice vinegar
2 tablespoons soy sauce

Combine and toast in a 325 oven for about 20 minutes:

2 packages Top Ramen (any flavor-discard flavoring package), broken up
1/3 cup sesame seeds (untoasted)
1/2 cup sliced almonds

Place in a bowl:

1 head green cabbage, thinly sliced (you can also add some Mache)
1 bunch green onions, thinly sliced
Shredded meat from 1 roasted chicken

Place cabbage, green onions, and chicken in a large bowl.

Top with toasted mixture, pour on dressing, and toss with a pasta fork.

Kevin and I thought that the Asian Eggplant Salad dressing was very nice on this salad--the garlic being a nice addition! Also I make up a whole jar of the crunchies (enough for 2 or 3 salads) and store them.

Serves 4

1 comment:

pks said...

Kevin and I thought that the Asian Eggplant Salad dressing was very nice on this salad--the garlic being a nice addition!

I make up a whole jar of the crunchies (enough for 2 or 3 salads) and store them.

Mache is a nice addition to the cabbage.

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