Ramen Chinese Chicken Salad

Ramen Chinese Chicken Salad

from ohsweetbasil.com
135 min

Crunchy ramen Chinese chicken salad is made with rotisserie chicken, three kinds of cabbage, carrots, green onions, mandarin oranges and a sweet tangy homemade salad dressing.

Ingredients

  • 2 Cups Rotisserie Chicken (cooked and chopped *optional)
  • 1 Cup The Original Japanese BBQ Sauce (*see note)
  • 3/4 Cup Peanut Oil (*see note)
  • 1 Tablespoon Peanut Butter
  • 1/2 Cup Sugar
  • 1/4 Cup Rice Vinegar
  • 2 Tablespoons Soy Sauce (low sodium)
  • 1/8 teaspoon Sesame Oil
  • 1/2 Cup Butter
  • 3 Packages Ramen Noodles (crunched, seasoning disposed of)
  • 1/3 Cup Almonds (sliced )
  • 1/4 Cup Sesame Seeds
  • 3/4 Head Napa Cabbage (chopped thin *see note)
  • 1/3 Head Green Cabbage (chopped thin)
  • 1 Cup Red Cabbage (chopped thin)
  • 1/2 Cup Carrots (shredded on cheese grater)
  • 6 Green Onions (chopped, whites disposed of)
  • 1-2 Cans Mandarin Oranges (drained)

Directions

  1. 1

    If you're using the chicken, add it to a ziplock with the Original Japanese BBQ Sauce and allow to marinate in the fridge until you're ready to eat.

  2. 2

    In a saucepan over medium heat, whisk together all of the dressing ingredients and allow to come to a boil. As soon as it's boiling, set the timer for 1 minute and keep it boiling the whole minute. Remove from the heat to a bowl in order to cool to room temperature.

  3. 3

    Add the Ramen Noodles to a gallon sized freezer zip lock bag and smash them into small pieces with a meat tenderizer.

  4. 4

    Cut off the cabbage end and heart and throw away. Repeat with remaining cabbage and then use a sharp knife or mandolin to slice the cabbage in long shreds. Set aside.