One of my all time favorite light meals is Chinese Chicken Salad. I always thought it was hard to make, until my friend Emily shared her recipe with me. Wow. So easy and scrumptious. I love it! Crunchy almonds mixed with a slightly sweet, slightly tangy sauce take a plain old bag of coleslaw mix to a whole new level. Rip apart a rotisserie chicken and toss it all together for an incredibly quick and easy delicious meal! I love to make this salad to take camping as well. We take a big batch of this, throw it in the cooler and munch on it for lunch and dinner. Fantastic.
Chop a bunch of green onions and throw in a big bowl with 2 1/2 cups cooked chicken (I always just shred a rotisserie chicken), a handful of toasted sesame seeds and a 1/2 cup of almonds.
Add one bag of cole slaw mix (or a shredded head of green cabbage) and toss together.
Take out some aggression by smashing a package of ramen with a hammah! Add to the salad bowl.
Mix together the dressing ingredients and pour over the salad. Toss to combine.
I usually put the dressing on a half hour before serving for dinner because I like it with a little bite left in the cabbage. If you are a fan of truly wilted salad, you can make this 12-24 hours before serving and it will be perfect.
Chinese Chicken Salad
2 1/2 C shredded cooked chicken
1 bag cole slaw mix or a head of green cabbage
1 bunch green onions, white and green parts, sliced
1/2 C slivered almonds
2 T toasted sesame seeds
1 package ramen noodles, smashed (do not use the spice packet)
1/2 C oil
3 T seasoned rice vinegar
2 T white sugar
1 t salt
Mix all salad ingredients together in a large bowl. Combine the dressing ingredients until sugar has dissolved and pour over the salad ingredients. Toss to coat. Allow to set 30 minutes – 24 hours depending on how wilted/soft you want the cabbage.