Judy, Jeff's mom, taught me how to make this Chinese Chicken Salad recipe while she visited us. This is how we did it.
Judy's Chinese Chicken Salad
1 whole chicken, deboned and cold
1 to 1-1/2 heads shredded cabbage (Napa or green)
4 carrots, shredded
1 bunch green onion, sliced thinly
1/2 to 1 cup slivered almonds (we had chopped)
chow mein noodles
mandarin orange chunks (we used regular oranges)
good Asian or favorite dressing (we used Amy's Papaya Poppyseed)
Toss the chicken, cabbage, carrots and green onion in a big, big bowl. Serve up the tossed salad and top with garnishes and dressing. Optional: Add dressing to the bowl and toss well.
When we enjoyed the salad the next day, there was no more of the Amy's dressing left, so I tossed the salad with extra virgin olive oil, balsamic vinegar, a dash of toasted sesame oil, salt and pepper. It was really yummy. We think it would really be good to add small bits of broccoli, cauliflower and cooked beans, too. Haniya has already requested this for her birthday dinner in July.
I make this salad, too. I use slivered almonds in it. It is delicious with basalmic vinegar and white beans added!
Ummmmm, this does sound good - I’ve never had anything like it before.
Oooo, this does sound yummy.
My MIL makes similar, but she makes her own dressing of white vinegar, water, salt, pepper, and just enough sugar to make a sweet and sour flavor….this stuff never makes it to the left over stage…she also uses the dry rice noodles fried for the noodles….the first time I tried that I almost burned the house down they got so big so fast and overflowed the pan! I guess there was a reason DH called those things exploding noodles! Now I am hungry.
Diane
I would really, really like to try frying the rice noodles. Can you tell me what to do so I won’t end up with exploding noodles like you?
Love, Wardeh