Monday, December 12, 2011

Chinese Chicken Salad

We were Christmas crafting this weekend so I can't show you any photos. We also had David's work Christmas party where we didn't take photos so I will share something else with you today. I made this salad for a work baby shower on Friday. This recipe comes from pinterest via the Amazing Meals blog. I doubled the recipe to have extra, but there is really no need. It makes a TON.

Chinese Chicken Salad

1 large or 2 medium chicken breasts
1/2 cup teriyaki sauce
2 cups water
1 head cabbage, finely chopped
4 green onions, finely chopped
1 package chicken flavored ramen noodles, broken up (save the flavoring packet)
1/2 medium-sized green pepper, finely chopped
2 Tablespoons sesame seeds
1/2 cup sliced almonds
To cook your chicken, she had this great technique. Mix soy sauce, sugar and water in a small sauce pan; bring to a boil. Add chicken breasts and cook over low heat for about an hour, until chicken is shreddable. Sorry if raw chicken grosses you out. I just wanted to show you what it looks like, I did have to flip it half way through to get the other side cooked.
Shred chicken and set aside. This can be done the day before if you want.This chicken really had great flavor.
Combine all of the vegetables, the ramen and the chicken in a large bowl. Add the sesame seeds and almonds. Toss with the dressing and chill one hour before serving.
2 tablespoons sugar
3 tablespoons rice vinegar
1/2 teaspoon pepper
1 teaspoon salt
1/3 cup vegetable oil
ramen flavoring packet
Mix all ingredients thoroughly. Pour over salad.
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the girl in the red shoes said...

Yum! This sounds delicious!

asj said...

yum, this sounds sooo good!

Chris said...

Chickity China the Chinese chicken
You have a drumstick and your brain stops tickin'
Watchin' X-Files with no lights on
We're dans la maison
I hope the Smoking Man's in this one
Like Harrison Ford I'm getting frantic
Like Sting I'm tantric
Like Snickers, guaranteed to satisfy

Brooke said...

This was so good! I went back for seconds :). Thanks for sharing the recipe!

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