Chinese Chicken Salad
4 - 6 Chicken Breasts (poached or grilled, thinly sliced or slivered)
2 packets ramen noodles from ramem soup packets
2-4 tablespoons sesame seed oil
2 tablespoons sesame seeds
8-12 cups bok choy, romaine, radicchio
1 1/2 cups red peppers, thinly slivered
2 cups bean sprouts
2 cups sliced mushrooms
1/2 cup scallions, diced
1 15 ounce can baby corn, drained and diced
1 cup vegetable oil
1/3 cup rice vinegar
2 soup packets (the dry spices) from ramen soups (kosher ones are available)
2 tablespoons soy sauce
4 teaspoons sesame oil
1/2 teaspoon sugar
2 garlic cloves, finely minced
2 teaspoons minced ginger
Break up noodles and then sauté ramen noodles in sesame oil til slightly browned. Remove and put aside.
Prepare salad and place in a large glass bowl. Blend vinaigrette ingredients.
Toss all ingredients together gently, including chicken.
Garnish with ramen noodles.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman