Quote:
Ack! OK, I use a recipe, but then I change it up a whole lot (to make it lower calorie and pump up some of the seasonings), most of the time not using measurements. I'll give you the recipe as written, then do my best to tell you what I do differently. Unfortunately, it's typical for me to add an extra splash of this or that while I'm cooking, so the second recipe is my best guess.
Original Chinese Chicken Salad
2.5 cooked chicken breasts
2 T sesame seeds
1/2 c. sliced almonds
1/2 head of cabbage - shredded
1 pkg of ramen (oriental flavor) - divided
1/2 cup oil
3 T sugar
3 T vinegar
1/2 t. pepper
1 t salt
1 t soy sauce
Toast the sesame and almonds at 375 degrees for 5 minutes. Combine chicken, sesame, almonds, and cabbage in a bowl. Add crushed ramen noodles.
Combine the ramen seasoning package with the rest of the ingredients. Mix well and toss with the salad ingredients just before serving.
Chinese Chicken Salad (with alterations)
2.5 chicken breasts (cooked and chopped)
3 T sesame seeds
1/3 cup sliced almonds
2 good sized heads of romaine lettuce (chopped)
1 can of mandarin oranges (drained)
2 green onions, sliced
2 pkgs. ramen (oriental flavor) divided
scant 1/2 cup of oil (btw a 1/3 and a 1/2)
2 T. toasted sesame oil
3 T sugar
3 T vinegar
3 T seasoned rice vinegar
1/2 t. pepper
3 T. soy sauce (or more, depending on taste)
Follow the directions listed above.
NOTE: Since I pumped up the seasoning packages and the soy sauce, I deleted the salt. With the salt it's way to salty for our taste. You'll also notice that I pretty much doubled the dressing, but didn't double the oil. We like ours with a bit of bite but if you don't, simply add more oil.
NOTE: I edited to add the green onions I forgot when I typed it up earlier.
