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Sun May 7, 2006
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Description: Cabage and Chicken Salad with an oriental flavor. Makes about 8 servings.
Ingredients: 1 head napa cabbage, chopped
1 or 2 red peppers, chopped
1 bunch green onions, chopped including green part
1-1/2 to 2# skinless, boneless chicken (breasts, thighs or both)
1/2C slivered almonds
2 Tbs toasted sesame seeds
1 package Top Ramen noodles (or similar brand)
rice wine vinegar
vegetable oil
sweetener to taste. (The original recipe calls for 2 Tbs brown sugar, but I omit it completely because I don't like sweet salad dressings.)
How To Prepare: Chop vegetables and put in a large bowl.
Sautee chicken pieces until brown on all sides, add about 1/2 cup liquid (water, white wine, lemon juice, rice vinegar, chicken broth, or combination), cover and simmer until chicken is cooked and very tender.
Remove chicken to a plate to cool.
Make the dressing:
Scrape the liquid and bits from the chicken pan into a 2C measuring cup. Add rice vinegar to make 1/2 cup. Add oil to make 1 cup. Add the "seasoning packet" from the Top Ramen, sweetener if you use it, and whisk to blend.
Break up the Ramen noodles to about 1" and toast in a dry pan until light brown and crisp. Do the same with the almonds and sesame seeds (one at a time) if they aren't already toasted. Add everything to the bowl of veggies.
Chop or shread the chicken into bite-sized pieces, and add to the bowl.
Whisk the dressing again, pour into the bowl and mix well.
This dish benefits from resting a few hours, or overnight, to blend the flavors.
You could also make it without the Ramen noodles and flavor the dressing with some soy sauce, ginger, etc. The noodles, however, add a nice texture, and about 50 net carbs to the whole recipe.
Number of Servings: about 8
Carbs per serving - include all nutritional information if known: 6-10 per serving
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Average
Junior LCF Member
Posts: 2
Registered: January 2006

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