Chinese Chicken-Cabbage Salad
Source of Recipe
a friend of my Mom's brought this to a potluck in the 80's
Recipe Introduction
Yields 6-8 servings
5 Points per 1 1/2 c salad
2 Points per 1/4 cup dry crunchies
*tried*
List of Ingredients
- 2/3 c oil
- 2 T soy sauce
- 1/3 c rice vinegar
- 2 cloves garlic, minced
- 1 bunch green onions, chopped
- seasoning packet from chicken flavored Ramen Noodles
- 4 chicken breast, boneless, skinless
- 1 head cabbage
- 1 pkg slivered almonds
- 4 T sesame seeds
- 1 package Ramen noodles
Instructions
- Make dressing by combining oil, soy sauce, vinegar, garlic, green onions and seasoning packet. Wisk together well. Set aside.
- Cook chicken. Shred or chunk meat. Allow to marinate in dressing for a minimum of 2 hours.
- When nearing time to serve, chop one head of cabbage into bite-sized pieces. Toss cabbage with chicken and dressing until well coated in a large bowl.
- To prepare dry crunchies, first break up noodles into bite-sized pieces. (I usually leave it in the plastic and push on them with the heal of my hand.) Combine the noodles with the sesame seeds and almonds. Toast in a 250° oven for 25 minutes. These should be used as a topping and not combined with the entire salad. They will absorb the dressing and become limp after time, rendering your leftovers (effectively) useless.
Final Comments
This is so spectacular I don't know where to start! You can play with it a bit--changing the almonds for macadamia nuts, cashews, etc. It makes a TON of food and is really filling. It's quite crunchy and you end up earning a couple of AP's just from the chewing! LOL! This is especially great for the summertime when you can make it in the morning, let it marinate all day while you're outside, then come in and eat a filling, yet light meal. This is definitely one of those meals that is going to taste better the second day after all the flavors have had some time to dance together.
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