Monday, May 27, 2013

Chinese Chicken Salad from Paula Deen

 Mmmm Monday's selection comes from a Paula Deen recipe.

A friend of mine served this at a graduation luncheon last week.  Everyone loved it.  It was spectacular and easy.  The only must for this recipe is using Napa cabbage...not regular cabbage.  Add our Parmesan Cheese Toast and you've got a fantastic meal.  I think we are going to see this salad surface several times this summer!


Chinese Chicken Salad from Paula Deen

  • 1 head Napa or Bok Choy cabbage (not regular cabbage)
  • 3 green onions
  • 1 3-ounce package ramen noodles with seasoning pack
  • 1 6-ounce package slivered almonds
  • 1  tablespoon  sesame seeds
  • 1/2  cup  vegetable oil
  • 1/4  cup  sugar
  • 3  tablespoon  white vinegar
  • 1/4  teaspoon  salt
  • Shredded chicken (optional)

Directions:
Tear the cabbage, slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add chicken then toasted sesame and almonds, and toss to combine.
Yield: 6 servings
Preparation time: 20 minutes 



 photo Kelliesign.jpg

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