We are always game for a salad for dinner and this Chinese Chicken Salad using April's Basting Chicken is perfectly delicious. You can use cabbage, or romaine, or whatever green you like, but be sure to add some cilantro leaves and a bunch of crunchy things, like toasted almonds, peanuts, or cashews, (or all three), toasted top ramen noodles, sesame seeds, celery, radishes, and chow mein noodles. Oh, and we love the wonton strips in this salad, too! Toss it all in a sesame ginger soy dressing.
Prep Time 20 minutesmins
Ingredients
2-3cupsleftover April’s chickenshredded or cubed (and use any shredded or cubed chicken)
1head green cabbageNapa or regular, thinly sliced, or chopped (or 1 head Romaine lettuce, torn), or a combination of both
2celery stalksthinly sliced
2radishesthinly sliced (optional)
1/2cupcilantro leaves
1package Top Ramen noodlescrushed a bit and dry toasted in a pan
1/2cupchow mein noodles
1/2cupslivered almondscan also add peanuts or cashews
1-2tablespoonssesame seeds
1/4cupwonton strips
1tablespoonfinely chopped chives or green onions as garnish
Asian Sesame Ginger Dressing
1/4cuprice vinegar
1/3cupred wine vinegar
1teaspoonlime juice
1tablespoonbrown sugar
1/2teaspoonfresh grated ginger root
2tablespoonstoasted sesame oil
2tablespoonssmooth peanut butter
3/4cupcanola oil
2tablespoonssoy sauce
2tablespoonschopped cilantro leaves
Instructions
In a frying pan, “dry” (no oil) sauté ramen noodles and almonds until just beginning to brown. Add sesame seeds and continue to cook for just another minute or so, until seeds also are golden-brown. Remove from heat and cool. Set aside.
Place cabbage, noodles, nuts, seeds, and chicken in a large salad bowl. Toss with dressing and let sit for about 5 minutes before serving.
Asian Sesame Ginger Dressing
Place all in a container with a tight-fitting lid. Stir with a fork until peanut butter is integrated and then shake vigorously.Taste and adjust as you see fit, by adding a little more oil or vinegar to suit your tastes.