Judy, Jeff's mom, taught me how to make this Chinese Chicken Salad recipe while she visited us. This is how we did it.
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. A. has already requested this for her birthday dinner in July.
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