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    Cunninghams Better Chinese Chicken Salad


    Source of Recipe


    the web

    List of Ingredients




    1 bunch green onions
    1 tablespoon canola oil
    1 teaspoon toasted sesame oil
    1/4 cup (1 ounce) slivered almonds
    1 head (1 1/2 pounds) green cabbage, shredded
    4 cups fat-free, sodium reduced chicken broth
    2 packages (3 ounces each) ramen noodle soup (discard flavor packets)
    1/3 cup red wine vinegar
    1/4 cup granulated sugar
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon sesame seeds
    1/2 teaspoon fresh-ground black pepper, or to taste
    3 cooked skinless chicken breasts, shredded

    Recipe



    Thinly slice the green onion; place the white slices in one bowl, the green slices in another.

    Place a large nonstick skillet over medium-high heat and add the canola and sesame oils. When hot, add and sauté the almonds for 1 to 2 minutes or until golden. Remove the almonds from the skillet and set aside.

    Add the white onion slices to the skillet and sauté for 1 minute. Add the cabbage and sauté for 3 minutes or until the green color brightens. Cover the skillet, reduce the heat to medium-low and cook for 3-5 minutes or until just tender.

    While the cabbage cooks, add the chicken broth to a medium saucepan over high heat and bring to a boil. Add the ramen noodles to the broth and return to a boil. Reduce the heat to simmer and cook for 3 minutes, stirring occasionally. Drain noodles, reserving 1 cup of broth.

    Add that reserved broth, vinegar, sugar, soy sauce, sesame seeds and pepper to a large mixing bowl and whisk until the sugar dissolves. Add the chicken, cabbage mixture, ramen noodles, sesame seeds and browned almonds to the bowl and with a large rubber spatula or tongs, mix until combined. Serve immediately topped with green onion tops.

    Serves four.

    Cook's note: This salad is wonderful warm, but serving it chilled is also terrific.


 

 

 


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