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
Fixings
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
Bearings
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.