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Chinese Chicken Salad

This Chinese chicken plate of mixed greens is new and brimming with crunchy ramen, sweet mandarins, and fresh cabbage. It's our preferred serving of mixed greens to bring along to any mid year bar-b-que and what we make when we need a simple lunch. 

With regards to the noodles, purchase the modest, dried stuff—not the crisp noodles that come refrigerated. Separated, the crunchy, wavy noodles go about as bread garnishes. The almonds can be effectively swapped for cashews or cooked peanuts. Extra rotisserie chicken works superbly for this formula! 

Yields: 8 servings 

Planning Time: 15 mins 

All out Time: 20 mins 


For the serving of mixed greens 
225 g destroyed lettuce 
200 g destroyed red cabbage 
200 g destroyed chicken 
65 g tinned mandarin oranges, depleted 
1 moment ramen parcel, squashed (season bundle disposed of) 
25 g ground carrot 
35 g cut spring onions 
35 g cut almonds 

For the dressing 

3 tbsp. rice wine vinegar 
2 tbsp. nectar 
1 tbsp. sesame oil 
1 tbsp. hoisin sauce 
2 tbsp. soy sauce 
1 tsp. ginger, squashed 
1 clove garlic, squashed 
60 mL vegetable oil 


Make serving of mixed greens: In a huge bowl, hurl together lettuce, red cabbage, chicken, mandarin oranges, squashed ramen noodles, carrots, spring onions, and cut almonds. 

Make dressing: In a little bowl, whisk together vinegar, nectar, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Gradually sprinkle in vegetable oil, whisking continually until emulsified. 

Prior to serving, shower dressing over plate of mixed greens and hurl to join.