If I see one more thing where the major ingredient is sugar, I just might pick it up and throw it into the fire. I’m so done with sugar. Today, anyway. I am not a salad girl. I just don’t understand consuming large quantities of lettuce in one sitting. If it has nuts and berries, I’ll take a stab at it. But this is one salad that my girls request and I’m happy to oblige. And after a holiday season that had a 2 week break from running and a whole lot of refined sugar, I was craving a salad. This recipe dates back to our DINK days. It makes a seriously large amount. My family of 5 divides it in half. Of course not all 5 people eat it. Because that would just be crazy for all 5 people to agree on dinner. My 12 year old had to make his own sandwich. If you don’t like what I cook, then your the cook. Make this when you have a bunch of company, or need to take something to the Sunday School potluck, or when you are needing large quantities of leafy greens.
Chinese Chicken Salad
1 large head of cabbage (cheat: 2 bags of shredded cabbage)
8-10 green onions chopped
1 pkg sliced almonds
1 pkg sunflower seeds
3-4 T sesame seeds
4 packages of Chicken flavored Ramen soup
3 chicken breasts (marinated in Yoshida’s Gourmet Sauce, found at Sams Club and baked at 350 degrees for 45 minutes. Save marinade)
1 C light canola oil
1-1 1/2 C apple cider vinegar
1/2 c sugar
4 flavor packets from noodle soups
rest of marinade
Mix well and refrigerate
Slice cabbage, chop green onions, shred chicken and place in a large bowl. Add nuts and crush 4 pkgs of ramen noodle squares and add to top. Just before serving pour dressing and stir.
Again, this makes a whole lot of salad so we divide it and put half in the refrigerator, undressed and save for the next day.