Chinese Chicken Salad
Yield: 8 Servings
Ingredients:
- 1 (12.5 ounce) can of chicken (optional)
- 4 1/2 cups shredded cabbage
- 1 teaspoon sugar (optional)
- 1/4 cup vinegar (rice or white wine)
- 1 tablespoon vegetable oil
- 1 teaspoon Ramen noodle flavor packet
- 1/2 cup bell pepper, chopped
- 1/4 cup minced scallions
- 1/2 cup unsalted peanuts
- 1 Ramen noodle package, oriental flavored
Directions:
- Wash hands with soap and water.
- Rinse cabbage under cool running water. Shred the cabbage with a knife or grater. Set aside.
- Break up noodles. Set aside.
- In a small bowl make dressing with sugar, vinegar, vegetable oil and 1 tsp. flavor packet. Stir well.
- In a large bowl, add peppers, scallions, unsalted peanuts and other vegetables if you like. Add cooked chicken and cabbage.
- Pour on the dressing and combine. Break up noodles and sprinkle on top.
- Serve cold. Store leftovers in a sealed container in the refrigerator.
Notes:
- Use 2 cooked chicken breasts, chopped (heated to 165°F as measured with a food thermometer) in place of canned chicken.
- For more color and nutrients, add one 8 oz. can of drained mandarin oranges to the salad.
- Substitute sliced almonds for unsalted peanuts.
- Use 4 1/2 cups of cabbage salad mix instead of shredded cabbage.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
Source:
Recipe Credit: MyPlate Kitchen, Connecticut Food Policy Council Farm Fresh Summertime Recipes
