You are in for a treat today!! I’m not bragging…I’m really not, but this is seriously Good Eats! One of my closest friends served this to me a few years ago. Well it feels like a few years ago, but really our middle daughters were just babies at the time…so I guess it’s been closer to 7 years ago…time sure does fly. And at the time, we never thought we’d be adding to our respective families down the road…funny that we now each have a third child, and they are already toddlers moving fast into preschool age!
I’ve made this recipe several times without changing it up much, which is surprising for me. I usually tweak the dressing a bit to my taste and switch out the sugar and add honey instead, but overall it’s pretty much stayed the same. But always in the back of my mind I knew I wanted to find a way to cut out the use of one of the main ingredients. It’s processed…chicken flavored ramen noodles…and for some reason substituting that just seemed to stump me. I still haven’t figured out how to switch out the noodles…so if you have any ideas let me know. I’d want an option without white flour which makes it a bit harder. But I think I managed to get the flavoring from the seasoning packet down by using chicken bullion instead…they have healthier choices in the type you can buy. What else would work? Any ideas?
Though I love it…for some reason (the cabbage) no one in my family eats it but me. They really are missing out!! And since it makes such a large bowl, near the end I started mixing it in with mixed greens. Wow..was that ever a great idea!
Chinese Chicken Salad
1 head cabbage, finely chopped
2 chicken breasts, finely chopped (cooked in olive oil with salt & pepper)
8 scallions sliced (I used a combination of red onion and Vidalia onion this time)
1/4 cup toasted sesame seeds (original called for 1/2 cup)
*optional 1/2 cup slivered, toasted almonds (I didn’t have on hand, so I left out)
Mix everything in a bowl, and add about 3/4 of the prepared dressing (recipe below). Mix well. Add more dressing to taste, and keep remaining dressing on hand to add if you eat it with mixed greens.
1/2 cup safflower oil
1/8 cup good quality extra virgin olive oil (or regular olive oil)
1/4 cup rice vinegar
1/8 cup good quality Modena balsamic vinegar
1/4 cup filtered water
1/2 cup honey
3 tsp chicken base or bullion
1/4 tsp sea salt
1/4 tsp pepper
Place all ingredients in a mason jar, screw lid on tightly and shake well to mix. Place in fridge while making the rest of the salad.
This is a relatively quick meal to throw together…especially if you already have cooked chicken breast on hand. It’s very easy to chop up a head of cabbage quickly, and the dressing is a cinch to make. I really like eating this for lunch throughout the week, and it’s also a great meal to serve your girlfriends while the kids play and eat their pb and j’s. As with most of these types of salads, it tastes better the next day. But by the third day I needed to perk it up a bit with the mixed greens. Do you have any summer salads to share? Or any similar to this one? I’d love to hear!
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This recipe linked up to Fabulous Food Friday.