by Diane Quinn

Created on: August 29, 2008

A delicious Chinese Chicken Salad is always a winner at any pot luck or family gathering. The fact that there is no mayonnaise used in preparation, makes it perfect for hot summer cookouts. My first recipe is flexible and easy. Best of all, I never have to worry about putting this dish on and off ice for extended periods of time.

Both of these recipes can also be adapted for vegetarians by simply removing the chicken.

ORIENTAL CHICKEN AND CABBAGE SALAD
(Recipe Source: www.cooks.com)

6 to 8 cups chopped cabbage
1 pkg. Oriental flavored Ramen noodles, broken up (Works best to break with fist while still in unopened pkg.)
3/4 cups slivered almonds
2 tablespoons sesame seeds
1/2 cup oil (or less, if desired)
3 tablespoons sugar (or 3-4 sugar substitute packets)
2 tablespoons red wine vinegar
1 envelope Ramen seasonings
1 lb. boneless chicken breast, cooked and shredded (or cut into small pieces)

Toast almonds and sesame seeds in pan on stove without oil. Add red wine vinegar to oil and add sugar and seasoning packet. Add liquid to cabbage. Use a bowl with a tight fitting lid and shake it after adding oil and vinegar mixture. Just before serving, add nuts, meat and broken Ramen noodles so they stay crisp. For added color, shred carrots and red cabbage for on the top. (Serves 6)

My second Chinese Chicken Salad recipe is a slightly different variation of the one above. Instead of cabbage, this one calls for ice burg lettuce which gives the salad a different texture. However, because of the lettuce, I save this one for indoor meals.

ASIAN CHICKEN SALAD
(Recipe Source: www.allrecipes.com)

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) pkg. dried rice noodles
1 head iceberg lettuce - rinsed, dried and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will resemble eating needles. Once cooked, add them to the salad mixture.

In a large bowel, combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving, add the cooked rice noodles. Serve in salad bows and offer the dressing in a pourable container so people can add as much as they prefer. You can dress the complete salad and then toss, but it must be served immediately. (Serves 6)

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