Friday, March 19, 2010

Salty Chicken Salad

This is one of my baby brother's favorites. He asked for it ALL the time. It's technically called Chinese Chicken Salad but he has renamed it Salty Chicken Salad. It's quick, easy and has a nice flavor. Feel free to beef it up or par it down to your liking; it's perfect for the warmer weather.

4 whole chicken breasts, cubed
1/4 c low-sodium soy sauce
1/4 c water
1-3 Tbsp worcestershire sauce
1 head of green cabbage, finely chopped (I just buy a bag of coleslaw cabbage mix)
3 green onions, chopped
2/3 c almonds, sliced and toasted
2 tsp sesame seeds
1 pkg ramen noodles (not cooked), crushed
**I'd recommend the beef or chicken flavors
2 tsp sugar
1/2 c oil
1 Tbsp vinegar (or more)
seasoning packet from Ramen noodles
1 can Mandarin oranges, drained

1. Stir fry the chicken in the soy sauce and water. Remove from pan and cool.
2. In large bowl combine cabbage, almonds, seasame seeds and noodles.
3. In small bowl whisk together sugar, oil, vinegar and seasoning packet. Add chicken to the cabbage mix.
4. Serve with oranges on each individual serving; add dressing as desired.

I do not ever mix everything together (it doesn't keep well) so if you're hoping to get 2 meals from this; keep everything separate and just make individual servings.

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