This is one of my all time favorite salads. Light, crunchy, tasty. I hope you enjoy..
Chinese Chicken Salad
Ingredients
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3 Cups Diced Rotisserie Chicken
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1 Head Napa Cabbage
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1 Bunch Minced Green Onions
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1/3 Cup Butter
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1 (3 Ounce) Package Ramen Noodles, Broken
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2 Tablespoons Sesame Seeds
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1 Cup Slivered Almonds
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1/4 Cup Cider Vinegar
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3/4 Cup Vegetable Oil
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1/2 Cup White Sugar
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2 Tablespoons Soy Sauce
Directions
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Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
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Preheat oven to 350 degrees F (175 degrees C).
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Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
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Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
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Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.