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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.