Brandon's Aunt Mindy gave us part of the biggest head of cabbage I've ever seen last week. So, to use it up I went with an old standby from my BFF Ashlee. I've seen a lot of recipes for this kind of salad, but this is by far the easiest, while still tasty.
For the salad:4 c. coleslaw mix
As you can see, I did not use a coleslaw mix - but that is super easy. I just used what "freshies" (fresh + veggies) I had on hand. Cabbage, broccoli, (gotta sneak that in whenever I can!) carrots. Sometimes I use peas too. Whatever works.
1 can drained, shredded chicken breast
I have to admit, I've never bought canned chicken, (is that weird?) but I use usually two boneless, skinless breasts; boiled and shredded, (tip: boil the chicken in chicken broth. It tastes better). Oh, and because I'm a veggie weirdo, I serve the chicken on the side; I never put it on my own salad. In fact, sometimes I serve all the toppings separate and let everyone pick their own.
1 c. pea pods
These freak my family out. We either use just plain 'ol peas or leave it out.
1/2 c. toasted, slivered almonds
Not in the original recipe: chow mein noodles. A must.
Dressing:
1/4 c. canola oil
3 T. sugar
2 T. red wine vinegar
1 T. soy sauce
I usually double this for us. Personal taste! And I usually let people put it on their own rather than mix in to keep the salad crisp.
Anyway....thanks for the recipe Ash! It's a gem! Hope everyone enjoys.
3 comments:
YUMMY! I love Oriental Chicken salads. I am lazy and usually buy the mix from Sam's Club...don't tell anyone.
If you don't want to boil your chicken in chicken stock/broth. Try adding garlic salt to your water. It gives the chicken a nice light flavor.
That's a good idea Jen! Garlic makes everything better!
Yumm...I have a lot of left over cabbage from our fish taco's the other night, I might try this out...I was trying to come up with a sauce, I think I will do it all, minus the chicken, and use your dressing! Thanks for the recipe! Also, I added you guys to our sidebar on our blog, I hope that is ok! :)
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