This is one of my favorite salads. I've perfected it over time, so here is my personal recipe. SALAD
3 cooked & diced chicken breasts
1 small-medium head of cabbage, diced
4 finely minced green onions
CRUNCHIES
2 packages crushed Oriental Ramen noodles
3 TB sesame seeds
1/2 c sliced almonds
DRESSING
2 TB sugar
6 TB seasoned rice vinegar (must be this exact type)
2 seasoning packets from the Oriental Ramen
1/4 c. sesame oil (again, very important to the flavor)
3/4 c. salad oil
First things first, the dressing. This is the vital part of the salad. I always make my dressing 24 hours in advance so the flavors have time to meld and enhance. In a dressing shaker or in a bowl using a wire whisk add 2 TB sugar and the 2 Oriental ramen seasoning packets and mix together. Next add the 6 TB seasoned rice vinegar, 1/4 c sesame oil and 3/4 c salad oil. Shake, whisk and mix about 5 minutes until it is thick and smooth (no grains) Refrigerate overnight.
On with the salad. Let's start with the chicken. Everyone always asks me how I pan sear/fry my chicken breasts with so much flavor without any oil or salt. I really don't do anything special, but here in my process: Use a good non-stick skillet. On medium high heat place the chicken breasts into the pan with about 1/3 inch water and sprinkle with onion and garlic powder. Put on the lid and let the water steam cook the chicken, turning it several times. Once the chicken is completely white take off the lid and let the water slowly begin to boil away, keep the heat med/high. Once all the water is gone and the chicken begins to fry and the bottom of the pan collects the chicken drippings, add more water a little bit at a time.
As you add the water it will instantly boil due to the high heat, you want this. Let the water continue to cook the chicken. Repeat the process: let the water boil out, let the chicken fry for a minute or so in the drippings (flip as needed) then add more water until the chicken is golden on all sides and looks like this:
Next, dice the head of cabbage into small pieces and place in a large bowl. Mince the green onion and add to the cabbage. Dice up the chicken into bite size pieces and add to cabbage. Pour in the dressing and mix well. Chill in the fridge. On a cookie sheet place the 2 pkgs crushed ramen noodles, 3 TB sesame seeds and 1/2 c sliced almonds. Broil them in the oven at 375 carefully checking on them every 2 minutes to prevent them from burning. Only add the crunchies when you are ready to serve the salad, or they will get soggy. Enjoy!
1 small-medium head of cabbage, diced
4 finely minced green onions
CRUNCHIES
2 packages crushed Oriental Ramen noodles
3 TB sesame seeds
1/2 c sliced almonds
DRESSING
2 TB sugar
6 TB seasoned rice vinegar (must be this exact type)
2 seasoning packets from the Oriental Ramen
1/4 c. sesame oil (again, very important to the flavor)
3/4 c. salad oil
First things first, the dressing. This is the vital part of the salad. I always make my dressing 24 hours in advance so the flavors have time to meld and enhance. In a dressing shaker or in a bowl using a wire whisk add 2 TB sugar and the 2 Oriental ramen seasoning packets and mix together. Next add the 6 TB seasoned rice vinegar, 1/4 c sesame oil and 3/4 c salad oil. Shake, whisk and mix about 5 minutes until it is thick and smooth (no grains) Refrigerate overnight.
On with the salad. Let's start with the chicken. Everyone always asks me how I pan sear/fry my chicken breasts with so much flavor without any oil or salt. I really don't do anything special, but here in my process: Use a good non-stick skillet. On medium high heat place the chicken breasts into the pan with about 1/3 inch water and sprinkle with onion and garlic powder. Put on the lid and let the water steam cook the chicken, turning it several times. Once the chicken is completely white take off the lid and let the water slowly begin to boil away, keep the heat med/high. Once all the water is gone and the chicken begins to fry and the bottom of the pan collects the chicken drippings, add more water a little bit at a time.
As you add the water it will instantly boil due to the high heat, you want this. Let the water continue to cook the chicken. Repeat the process: let the water boil out, let the chicken fry for a minute or so in the drippings (flip as needed) then add more water until the chicken is golden on all sides and looks like this:
Next, dice the head of cabbage into small pieces and place in a large bowl. Mince the green onion and add to the cabbage. Dice up the chicken into bite size pieces and add to cabbage. Pour in the dressing and mix well. Chill in the fridge. On a cookie sheet place the 2 pkgs crushed ramen noodles, 3 TB sesame seeds and 1/2 c sliced almonds. Broil them in the oven at 375 carefully checking on them every 2 minutes to prevent them from burning. Only add the crunchies when you are ready to serve the salad, or they will get soggy. Enjoy!
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