This one's perfect for your upcoming Memorial Day BBQ. There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it. It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts) This recipe will feed 6 adults as a main dish.
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles
Preheat oven to 350. Toast sesame seeds and almonds for 10 minutes; set aside to cool. Meanwhile, place dressing ingredients in the blender and blend until smooth. Place in fridge.
Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat. Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!