Oriental Chicken Salad Cheshire Cat Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

ORIENTAL CHICKEN SALAD

Steps:

• Prepare a marinade by mixing wine, soy sauce and ginger.
• Marinate chicken for at least 2 hours.
• Drain well.
• Put salad, green onions, broccoli, almonds and chicken in a large salad bowl.
• Combine all dressing ingredients in a jar and shake well.
• Toss salad with dressing and sprinkle sesame seeds on top.

ORIENTAL CHICKEN SALAD

Steps:

• In a small saucepan, combine the first seven ingredients.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
• In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.