Chinese Chicken Salad
 
Ingredients
  • 1 bunch green onions
  • 1 Tablespoon canola oil
  • 2 teaspoons sesame oil
  • ⅓ cup silvered almonds
  • 1 head (1-1/2 pounds) green cabbage, shredded
  • 4 cups chicken broth
  • 2 packages (3 ounces each) ramen noodle soup (discard flavor packets)
  • ⅓ cup red wine vinegar
  • ¼ cup granulated sugar
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sesame seeds, divided
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon red pepper flakes, or to taste
  • Ginger, if desired, either ground or fresh, to taste (optional)
  • ⅓ cup cilantro (or more if you really like it. I probably added a little more!)
  • 3 cooked skinless chicken breasts, shredded (the meat from one rotisserie chicken is about the same amount; it's easier too!)
Instructions
  1. (This recipe goes easier if you have all the ingredients ready to go and lined up!)
  2. Thinly slice the green onion, placing the white slices in one bowl and the green slices in another.
  3. Place a large nonstick skillet over medium-high heat and add the canola and sesame oils. When hot, add and saute the almonds for about 2 minutes or until golden. Remove the almonds from the skillet and set aside.
  4. Add the white onion slices to the skillet and saute for 1 minute. Add the shredded cabbage and saute for 3 minutes or until the green color brightens. Cover the skillet, reduce heat to medium-low and cook an additional 3-5 minutes or until just tender. Turn off heat.
  5. While the cabbage cooks, add the chicken broth to a medium saucepan over high heat and bring to a boil. Add the ramen noodles to the broth and return to a boil. Reduce the heat to simmer and cook for 3 minutes, stirring occasionally. Drain noodles, except save 1 cup of the broth.
  6. Place the broth in a small mixing bowl and add the vinegar, sugar, soy sauce, 1-1/2 Tablespoons of the sesame seeds, salt, pepper, red pepper flakes, and ginger, if using. Whisk until the sugar dissolves. Add this mixture to the skillet along with the cilantro, chicken, noodles, and reserved toasted almonds. Stir well. At this point, you can eat the mixture warm if desired, spooning into a large bowl and sprinkling with the green onion tops and remaining ½ Tablespoon of sesame seed. I prefer to let it cool, then refrigerate until cold. To serve, spoon cold salad into a bowl, and sprinkle with green onion tops and remaining ½ Tablespoon of sesame seeds. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/chinese-chicken-salad/