Salad Days – Oriental Chicken Salad

Everyone has had a version of this salad at one time or another…we think ours is rather tasty 🙂This is yet another chicken recipe to add to your list of new ideas for meals this Fall.  In these first warm days of the Fall, a cool refreshing salad can be a very welcomed sight on the dinner table.  By using left over chicken from another meal or buying a roasted whole chicken from the market, you can have dinner ready in just a matter of a very few minutes.

This is quick to make but the satisfaction it gives will last much longer than the time it took to make this salad.

Bon Appétit!

Oriental Chicken Salad*

1 head of napa or Chinese cabbage, chopped finely
1 bunch of green onions, chopped
1 package of soba or ramen noodles (you will not be using the flavor packet, only the noodles)
1 cup slivered almonds
1/4 cup sesame seeds
2-4 tablespoons sunflower or grape seed oil
1 bunch cilantro, chopped
Dressing (Recipe below)

Napa or Chinese cabbage is different than regular cabbage.  It has ruffled leaves and has a longer more oblong body.  The inner leaves are sometimes whiter or more yellowish in color.

Chop the napa cabbage in fine strips.  Combine noodles, almonds and sesame seeds in a bowl and drizzle with oil.  Stir to cover.  Place noodle/nut mixture on a baking sheet and place in a 350 degree oven for about 8 minutes or long enough to toast the noodles and nuts to a golden brown.

Remove mixture from the pam and allow it to cool.  Add the cooled noodle/nut mixture to the cabbage, along with the green onions and and chopped cilantro.  Stir in the chicken and refrigerate just until ready to eat.  When you are ready to serve the salad, drizzle it with dressing.  Toss and eat immediately.

Dressing
1/4 cup rice vinegar
1/4 -1/2 cup sugar (amount used depends on how sweet you prefer the dressing)
1 teaspoon salt
1/2 teaspoon black pepper
juice of 1/2 lemon
1 tablespoon fresh ginger, grated (optional)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
3/4 cup sunflower or grape seed oil

Mix everything in a blender until well combined.  Pour 1/2 of the dressing over the salad and toss.  Add more to taste.  Any left over dressing can be refrigerated and used within about a week.

*(Your Two Chums are aware that it is not PC any longer to call something “Oriental”.  This is what this salad was named and has been called for many years, so we hope you know that we use it only because it is how we have always known it.  We certainly do not want to disrespect or offend anyone.)