12 April 2013

Chinese Chicken Salad

This is one of my favorite dinners. You can tell because my poor recipe card is all wrinkly and spotty from all the water, oil, and soy sauce I've spilt on it. I figured it was high time to share the recipe with the world. I got the recipe from Mum, and her recipe uses a whole chicken and a whole head of cabbage and serves 4-6 people with some left overs. I've modified it somewhat to serve 2-4 with left overs. Without further ado:

Delicious, delicious salad
Chinese Chicken Salad

2 chicken breasts
1 package chicken flavored ramen noodles
1 sm head of cabbage or 1/2 lg head of cabbage
4+ green onions
1/4 cup toasted sesame seeds
1/8 cup sliced almonds
(Optional: 1/8 cup sunflower seeds)

1 Tbsp sugar
1/8 cup soy sauce
1/4 cup oil
1/8 cup vinegar
1/2 packet of ramen seasoning

1. Cut up chicken breasts and cook in frying pan with a little bit of oil. Season to taste with Lawry's Garlic Salt (or your choice of spices). Once cooked, shred or cut up into bite sized pieces.

2. Chop cabbage finely. Crunch up uncooked ramen noodles until you have pieces not larger than 1/2 square inch. Chop green onions. Combine all into a large bowl with the almonds, sesame seeds, and chicken.

3. In small bowl or measuring cup, combine sugar, oil, vinegar, soy sauce, and ramen seasoning. Stir and pour over cabbage mix. (You can always go over a bit on measuring out the dressing if you think you'll need more to coat the salad.)

4. Mix salad well so that the dressing coats everything completely. Let sit at least one hour in the refrigerator before serving. (It's better if you can let it sit at least 3-5 so the dressing softens the cabbage and ramen.) Refrigerate any left overs.

Like I said, this is one of my very favorite things and I get compliments anytime I share it with anyone.


  1. Replies
    1. I have no clue. Shouldn't be all that high though. And I bet you could decrease the oil a bit and raise the vinegar/soy sauce in the dressing if you wanted to.