Monday, January 16, 2012

Raman Chinese Chicken Salad

 
I really like this salad.  It is one that I have seen with a ton of oil in it. I have changed it up a bit.
I prefer a bit more vinegar than oil.  The one thing that has bothered me about this salad is the color, or lack of.  I have added dried cranberries to the salad to add more color and a little sweet ~ tart to it. 
I hope you enjoy this sweet addition! 
 
Start by debone chicken and thinly slicing cabbage
  chop onion
Add Cabbage, chicken, smashed raman, onion and craisins to a bowl.
In a measuring cup add oil, rice vinegar, cider vinegar, sugar, 
2 packages of chicken raman seasoning packets and pepper.  
 Stir together and pour into cabbage mix.
Refrigerate for an hours before serving.  Can be made the night before serving. 
This salad does shrink down as it sits.
Toast sliced almonds in a skillet.
Top with Almonds before serving.



Raman Chinese Chicken Salad
(recipe by http://twistedflavor.blogspot.com)
1 head of cabbage sliced or 2 bags of Angle hair cabbage
3 green onions sliced
2 cups Chopped Chicken
1 1/2 cups Craisins
2 Packages of smashed Top Raman noodles

Dressing
1/3 cup oil
A couple of dashes of Sesame Oil
1/4 c rice vinegar
1/4 c cider vinegar
2 Tbsp Sugar
2 Seasoning packets from the Top Raman
1/4 tsp pepper

Print recipe


Love,
Barbara