Friday, March 1, 2013

Asian Sesame Chicken Salad

This is one of those recipes, where I (gasp) use not only a canned ingredient, but also a packed flavoring for salad dressing. So NOT like me, but I've yet to find a better substitute even in fresh ingredients... there's just something about this flavor combination that makes this salad WORK. So please, forgive me, and hold your critique until you taste it.


2 Panko crusted sesame chicken breasts, chopped into bite sized pieces
1 head of Napa Cabbage, core removed and shredded thin
2 TBS sesame seeds
1 package of Oriental Flavor Top Ramen Noodles
2 TBS slivered almonds
1 cup edamame (shelled)
1 English cucumber, peeled and julienned
1 large can of mandarin oranges
6 green onions, sliced


Pre-heat oven to 400. Cover a large baking sheet with parchment paper. Crumble the ramen noodles (do NOT cook) into bite sized pieces on the baking sheet.  Toss noodles with sesame seeds and slivered almonds. Bake until golden brown, just about 10 minutes, but watch them carefully! They will go from golden brown to burnt in a few seconds.  Let cool.

In a large bowl mix cabbage, chicken, edamame, cucumber, onions, and oranges. When cooled, add toasted ingredients. Toss with tongs.

1/4 cup rice vinegar
1/3 cup vegetable or grape seed oil
Oriental flavoring package from the Top Ramen
2 TBS sugar

Combine ingredients in a bowl or container that has a lid. Close and shake to combine. This will make more dressing than you need, so toss a little bit at a time with the salad until cabbage is just glistening.

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