March 24, 2012
Chinese Chicken Salad
Who doesn’t love chinese chicken salad. It’s one of my favorite things to make during the summer. This one was a little more work than the one that I usually make but it was worth it. Super tasty!
2-2 1/2 pounds nappa cabbage (I just used a regular head of cabbage)
5 green onions (I omitted these because my husband doesn’t like onions)
2 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
3-4 chicken breasts (I added these to make it more a meal than just a salad)
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Thinly slice your cabbage and place in a bowl. If you choose to use the onions place with the cabbage. Crush your Top Ramon. Heat the butter in a saucepan and add top ramon, sesame seeds and almonds. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool. IF YOU CANNOT FIND PEANUT OIL DO THIS……..Place 3 T of peanut butter into a glass measuring cup.
pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.
Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds. Stir it all around until the peanut butter dissolves.
In medium saucepan pour sugar, oil, rice vinegar and soy sauce. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately. Enjoy!