Chinese Chicken Salad

• portions: 4-6

Ingrédients

2 pkg. Ramen Noodles (don’t use seasoning packets)

1 large head Napa cabbage, chopped

1/3 c sesame seeds

1/2 c slivered almonds

2 bunches green onions, sliced

2-3 c shredded/ chopped chicken, cooked

Dressing-Tills

2/3 c vegetable oil

1 T sesame oil

1/2 c sugar

3 T soy sauce

1/4 c balsamic vinegar

Dressing- Hart

3/4 c seasoned rice vinegar

1/2 c sugar

1 c veg oil

2T soy sauce

1 t pepper

Instructions

1. Break apart dry ramen noodles. In non-stick skillet, brown noodles, sesame seeds and almonds, stirring constantly to prevent burning.

2. Add mixture to cabbage and green onions, toss. Refrigerate to cool.

3. Mix dressing ingredients. Toss with salad about 1 hr before serving.

Notes

Family recipe from both Tills and Hart. Subtle differences in the dressing, but they both make a great side or main dish.

Good for leftovers!