Dee's Chinese Chicken Salad

Dee Stillwell Recipe

By Dee Stillwell LILLYDEE

This salad is a refreshing full meal salad. When we grill chicken breasts We always grill extra ones so we can have this salad the next day. This is especially convenient when it a hot summer day, and you don't want to heat up the house when making dinner.


Recipe Rating:
 2 Ratings
Serves:
6 - 10
Prep Time:
Cook Time:

Ingredients

4 - 6
grilled chicken breast halves
4 c
cole slaw mix from a bag or shreaded cabbage
4 - 6 c
shreaded romaine lettuce
3/4 c
angle sliced green onions (about 6-7)
1 can(s)
sliced water chestnuts, julianned
1/4 lb
fresh pea pods, sliced, about 1 1/2 cups
2 - 11 oz
cans mandarin oranges, drained
1 c
sliced toasted almonds
2 pkg
top ramin noodles, uncooked & broken up
MARINADE FOR CHICKEN & SALAD DRESSING
1/2 c
canola oil
1/4 c
soy sauce
1/4 c
rice vinegar
2 Tbsp
sesame oil
1/3 c
brown sugar, or to taste
a 1 inch lb
piece of ginger root, grated
1 clove
garlic, grated
1
seasoning packet from 1 package of top ramin
the juice from the mandarin oranges to taste
to make this low fat you can omit the oil, add 2 tsp cornstarch. and simmer dressing until thickened. cool and pour onto salad.

Directions

1
Prepare chicken breasts..you can use grilled or even rotissere chicken to make this dish easier. Be sure all ingredients are chilled before putting this salad together. Chicken can be grilled and let cool or chilled in the fridge.
2
Place all veggies in a large salad bowl. Just before serving, cut up chicken and add that, the almonds, water chestnuts, & mandarin oranges. So it stays crispy, immediatly before serving, stir in broken up, uncooked Top Ramin.
3
Pour salad dressing over salad, toss and serve. Enjoy!