Similar to you, I’m sure, I have a number of recipes that I’ve been making for as long as I can remember – recipes that my mom uses or that come out of my favorite cookbooks. And then there are the recipes that I’ve developed, experimented with, refined…ones that I am extra excited to make and eat because each ingredient was added with a purpose. The Crunchy Chinese Chicken Salad I’m sharing today is one of those recipes that I’ve created over time to have all of the yummy flavors and crunchy textures that I love in a salad.
Graham has taken the last couple days off work to help me with a new home renovation project – you know how I get these big ideas in my head and he always plays nice – he may have gotten a pretty sweet Father’s Day present out of the deal to help things along….Anyway, when we’re working hard on projects, I like to make quick meals for dinner so that I can focus my attention somewhere other than the kitchen. This salad requires only a little prep to chop the vegetables and toast the crunchy stuff. I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!! The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly. Ratios for the ingredients depend completely on personal preference – here’s how I make it:
Crunchy Chinese Chicken Salad
1/2 head cabbage, sliced thinly
1/2 head green lettuce, sliced thinly
1 C. fresh spinach leaves, sliced thinly
1/2 C. chives, chopped into small pieces
1 C. cilantro, chopped
2 grilled chicken breasts, diced
1 pkg. Top Ramen noodles (discard seasoning packet)
1/2 C. sliced or slivered almonds
1/4 C. sesame seeds
snap peas (optional)
broccoli florets (optional)
Salad Dressing Ingredients:
1/2 C. vegetable oil/olive oil
1/2 C. apple cider vinegar
1/4 C. soy sauce
2 Tbs. honey
2 garlic cloves, pressed
1/4 tsp. black pepper
1/2 tsp. ground ginger
To make the salad: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet. Spread dry noodles, almonds, and sesame seeds on a baking sheet. In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes). Remove from oven immediately and transfer off of baking sheet to cool. Toss all other ingredients in a large salad bowl. Add cooled crunchies. Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad. (Adjust salad:dressing ratio to taste) Enjoy!!!
Hope you love the recipe! And Happy Father’s Day to all the dads out there!