It has been a while, but here I am back with another edition of Mealtime Monday! I got my inspiration for this recipe from Cinnamon Spice & Everything Nice that I found while browsing Pinterest. While I didn’t follow the recipe exactly, I did get some great tips and love the dressing they made for the salad.
Ingredients:
Dressing:
2 Teaspoons Grated Fresh Ginger
1 1/2 Teaspoons Sriracha
2 Tablespoons Brown Sugar
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Canola Oil
Salad:
1 Large Boneless Skinless Chicken Breast, Cooked and Shredded or Diced
1 1/2 Tablespoon Canola Oil
2 Tablespoons Toasted Sesame Seeds
2 Cups Romaine Lettuce
3-4 Cups Savoy Cabbage
1 Red Bell Pepper
1 Small Can Mandarins
1 Pack of Ramen Noodles, Crushed
Sliced Roasted Almonds To Top
Directions:
1. Whisk together all dressing ingredients in a small bowl. Set aside.
2. Cut your bell pepper in half and remove the seeds & membrane. Add 1/2 T oil to a large skillet on medium-high heat. Add bell pepper halves to the pan. Heat covered to roast, flipping often to prevent burning, approximately 5-7 minutes or until softened and browned. Remove to a cutting board.
3. Thinly slice the roasted bell pepper and dice up the cucumber. Set aside.
4. Thinly slice 3-4 cups of cabbage.
5. Heat 1 T oil in the same skillet over medium high heat. Add the cabbage. Sauté for about 5 minutes until wilted, but still crunchy.
6. Take your cooked chicken, sesame seeds and a couple T of the dressing. Toss together.
7. In a large bowl, toss together chicken, romaine lettuce, cabbage, cucumber, bell pepper, mandarin oranges, ramen noodles, and dressing. Top with roasted almonds and enjoy.
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