Ingredients
-
4
-
1
-
6 - 8
-
1/2
-
1
-
1
-
3/4
-
-
3
-
2
-
4
-
4
-
3 - 5
-
1
-
1
Directions
Chinese Chicken Salad with Tangy Dressing, Every good cook needs a recipe for Chinese Chicken Salad at her fingertips I thought I’d share mine with you The dressing is divine This never fails to please! I usually roast a chicken in the oven for this — but if I’m running short on time, I’ll pick up a roasted chicken at the grocery store or Costco I normally double the dressing part of the recipe — just so I don’t come up short , My family loved the dressing recipe with the minimum amount of sugar Added mandarins and substituted soft fresh noodles Saved to my recipe faves Thank you for sharing , I can’t believe I haven’t rated this! I have used this recipe no less than 6 times and love it! Definitely double the dressing amount use 4 T of sugar, right in the middle I have found I like the salad better with the dressing put on ahead of time to soften up the ramen noodles a bit And I don’t use as much canola oil as called for Other than that, this recipe is outstanding
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Steps
|
1
Done
|
To Assemble Salad (do This as Close to Serving as Is Possible). |
|
2
Done
|
Combine Shredded Cabbage, Green Onions, Cilantro, Water Chestnuts & Almonds. If Making Ahead, Omit the Almonds Until Final Assembly. |
|
3
Done
|
Add Chicken to Cabbage Mixture Along Either Broken/Crushed Top Ramen Noodles. Mix Well. |
|
4
Done
|
to Make Dressing: |
|
5
Done
|
Combine All Ingredients and Mix Thoroughly (use a Screw Top Jar to Make the Dressing In). |
|
6
Done
|
Pour Dressing Over Salad and Toss to Coat. |
|
7
Done
|
This Is a Great Main Dish Served With Some Fresh Fruit and Croissants. |
|
8
Done
|
Cooking Time Reflects the Time to Roast a Chicken. |
