My friend Jessie made this Chinese cabbage salad for girls’ night years ago, and it instantly became one of my favorites. Since then, I’ve added roast chicken to make it a full meal rather than just a side. The flavor reminds me of the Chinese Chicken Salad from California Pizza Kitchen, which I love. This salad is also great with shelled edamame tossed in.
Chinese Chicken Salad
1 pkg chicken ramen noodles
½ cup sesame seeds
¼ cup butter
½ cup slivered almonds
1 bag coleslaw mix
¼ cup vegetable oil
1 tbsp soy sauce
1/8 cup sugar
¼ cup rice wine vinegar
1 tbsp sesame oil
6 chopped green onions
2 cups pulled rotisserie chicken
1. Crush ramen noodles and brown in a skillet over medium heat with butter, sesame seeds, and almonds. Stir frequently to prevent burning.
2. Add the seasoning mix from the ramen noodles to the mixture; set aside and allow to cool.
3. To prepare dressing, whisk together vegetable oil, soy sauce, sugar, rice wine vinegar, and sesame oil.
4. In a large bowl, combine noodle mixture, coleslaw mix, onions, and chicken. Toss with dressing and serve.