Oriental Chicken Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 -2 lb cooked chicken, cut bite size (i sauteed 2 pkgs chicken strips seasoned with lemon pepper)
• 1 small napa cabbage, quartered lengthwise and sliced thinly crosswise
• 2 carrots, shredded
• 1/3 cup cilantro, chopped
• 1 cucumber, peeled in stripes,quartered lengthwise and sliced thinly crosswise
• 2 -3 green onions, sliced in thin diagonal strips (optional)
• 2 -4 ounces slivered almonds, toasted
• 1 package chicken-flavored ramen noodles
• 2 -4 ounces sesame seeds
• olive oil
• chili oil
• sesame oil
• 3 -4 tablespoons cider vinegar
• 1 tablespoon honey
• pepper

Recipe

• 1 toss vegetables and chicken together in a very large bowl.
• 2 break ramen noodles into a shallow oven pan and toast.
• 3 toast almonds and sesame seeds in a seperate pan.
• 4 almonds burn quickly!
• 5 to make dressing, pour 1/8 c olive oil in a glass measuring cup.
• 6 then add half chili oil and half sesame oil until you have a total of 1/3 cup oil.
• 7 add the honey and the seasoning packet from the noodles, then the vinegar and stir together.
• 8 taste for seasoning and add pepper if needed.
• 9 this makes a pretty spicy dressing.
• 10 pour the dressing over the salad, then add toasty toppings and toss together.
• 11 note: this is best the first day.
• 12 if you plan on having leftovers, set some salad aside before adding the dressing and reserve a small amount of dressing in a seperate cup.
• 13 also reserve some toasty toppings in a baggie.
• 14 delicious for lunch the next day and still tastes fresh and not soggy.