Chinese Chicken Salad
One of my favorite salads to make for a potluck style gathering is my Chinese Chicken Salad. I have to say that I have borrowed bits and pieces from a few different recipes to come up with this one. But I think this is the best version. Most of the time I do not come home with leftovers. I normally take pictures of the process of the recipe, but I forgot. This is super easy though so I think you will be alright without the prep pictures. If you wanted to create a smaller batch just cut this recipe in half and it would be perfect for a small dinner party.
I always buy a rotisserie chicken and pull the meat off and then shred them for this recipe. But in a pinch, you can just cook up 4 chicken breasts in chicken broth and shred them with two forks. Let these cool. While they are cooling, I cook up a pound a bacon. I cut the bacon before I cook it into small pieces. Then I shred a whole small cabbage. To do this I just cut the cabbage in half and take out the core. Then I lay the flat side down and cut thin slices and then cut those in half add those to a salad bowl. I bought matchstick carrots, so I just added those in the bowl. Next, I throw in the sliced almonds and the black sesame seeds. Slice the green onions and add them to the salad bowl. Once the chicken is cooled add that to the bowl as well. Toss the salad.
Once the bacon is out of the pan, I then pour out the grease but do not clean the pan. I then add in pieces two packages of the oriental ramen noodles. Sauté them until golden brown. Now usually I would take the season packages and sprinkle them over the ramen pieces. But I have found that when you add the dressing it makes it a bit salty. I am from now on going to omit the season packages. These two items I do not add to the salad until just before serving to retain the crispness.
For the dressing I take one cup of olive oil, the juice of two lemons, sugar, salt, and pepper and whisk it all together. I always taste test the dressing because due to the lemons you might need to add more salt. Just add a half a teaspoon more until your liking. Pour into a dressing holder. Then add to the salad right before serving.
Chinese Chicken Salad
2 Rotisserie chickens
1 small head of cabbage
Small bag of matchstick carrots
2 cups of sliced almonds
3 tablespoons of Black sesame seeds
1 pound of bacon
6 green onions sliced (only the greens)
2 packages of oriental ramen noodles
2 lemons (juiced)
1 cup of olive oil
8 tablespoons of sugar
4 teaspoons of salt (more if needed)
½ teaspoon of pepper