Oriental Chicken Salad | Guest Post by Ali

I’ve had the pleasure of getting to know Ali, the author of Home Crafts by Ali, through the Blogger Brags link party, and we’ve had a great time coming up with ideas for our guest post swap. We settled on a summer patio standard: chicken salad. And just in time for Labour Day get-togethers!

Ali was kind enough to feature my Waldorf-inspired Chicken Salad just last week and I’m pleased to be reciprocating by bringing you her Oriental Chicken Salad. It sounds absolutely delicious!

So, without further ado, I’m handing over the reigns to Ali…

Hi there!  I’m Ali and I am visiting today from Home Crafts by Ali.  It’s great to be with you here at Flourish & Knot.  On my blog I like to share posts about craft tutorials, tasty recipes, travel, and local activities.  There is a little of everything, because I love so many things.

Today I am excited to share with you one of the favorite recipes of my family.  This was one of the first meals I made for my husband 15 years ago and he requests it quite often.

The flavors of this salad are wonderful and light.  My favorite part is the peppers, I like to use a bag of the small multi-colored peppers.

Ingredients

Salad

1 large head Napa Cabbage, shredded or chopped. Remove the thick white part of the leaves

3 green onions, sliced

5-6 small peppers (1 regular size pepper), sliced and chopped

2 cups chicken, cooked and chopped

 

Dressing

3/4 c oil, canola or olive

4-5 T Rice Vinegar (or red wine vinegar)

3 T sugar

sprinkle of salt and pepper

 

Topping

1 package ramen noodles, uncooked – discard seasoning

2 tsp sesame seeds

sliced almonds – optional

1.  Combine salad ingredients in a large mixing bowl.

Tip: I use my kitchen shears to cut the green onions.  They slice through easily and cleanly.

 

2. Put all dressing ingredients in a 2 cup glass measuring cup.  Whisk together until well blended and sugar is dissolved.

 

3. Pour dressing over the salad and mix thoroughly.  Place in refrigerator for at least 3 hours so the flavors can blend together and soak into the salad & chicken.  It tastes best if left overnight….but I never have the self control.  Stir a few times to make sure the dressing covers all the salad.

 

4. Break the ramen noodles into small pieces and spread on a cookie sheet.  Add the sesame seeds and almonds. Broil in the oven until golden brown, checking frequently to make sure it does not burn.

 

5. Add topping to salad, then serve.

Generally this is our whole meal.  You may serve with sliced fresh fruit and light rolls if you desire.  This serves about 4 people.  If you are having guests, I would make a double recipe of this, specially since I like to eat it as a snack late at night and the regular recipe doesn’t leave many leftovers.

*****

Here’s where I link up each week:

Mondays: Blogger Brags, Merry Monday, Monday Funday, Inspire Me Monday, Show & Tell, Lou Lou Girls

Tuesdays: Tell ’em Tuesday, Two Uses Tuesday, Together on Tuesdays, Tutorials & Tips, Tuesdays with a Twist, Hit Me with Your Best Shot, Tickle My Tastebuds, Treasure Box Tuesday, Tasty Tuesdays

Wednesdays: Pin Worthy Wednesdays, Work it Wednesday, Wow Us Wednesday, Wake Up Wednesday, Wordless Wednesday, Whimsy Wednesday, Welcome Home Wednesdays

Thursdays: Think and Make Thursday, Handmade Hangout, Weekend Re-Treat, Favourite Things, Artsy Fartsy Link Party, What to Do Weekends, Friday Features (Thursday)

Friday: Fiesta Friday, Feathered Nest, Frugal Friday, Link Party Palooza, Friday Favourites

Saturday: Share it One More Time

Sunday: Nifty Thrifty Sunday, Silver Pennies, Sundays at Home, That DIY Party, Frugal Crafty Blog Hop, Share the Wealth Sunday, Food Stars

Monthly/Recurring: Great Blog Train, Sunday Brunch