Link to Hello Darling on your blog!

<a href="http://www.mops.org/mom" title="Hello, Darling"><img src="http://www.mops.org/images/blog-share.jpg" alt="MOPS International blog" /></a>

Thanks for subscribing!

Get ready for a weekly digest of great stuff from our site!

Don't worry, if you get tired of us you can unsubscribe any time from your email preferences.

Whoops, we couldn't subscribe you

We have to know your email to subscribe you, so check that you're logged in or enter it in the box below.

If you don't have account yet, it is super easy to make one!

Whoops, we didn't quite catch that.

We don't allow anonymous comments, so check that you're logged in.

If you don't have account yet, it is super easy to make one!

Chinese Chicken Salad

by Christy Jordan

recipes

December 8, 2013

Chinese Chicken Salad

Serves 6 to 8 as a main course

This recipe keeps in the fridge really well. I often make a double batch on the weekend and eat it for lunch for three or four days. Make it ahead so that it has time to chill for at least a couple of hours before serving. You may have had another version of this popular salad before—mine’s a supereasy twist on the classic.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
2 packages (3 ounces each) chicken-flavor ramen noodles, with seasoning packets
1 cup sliced almonds
1/2 cup vegetable oil
1/3 cup rice vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon ground black pepper
5 cups shredded coleslaw mix
1 package (16 ounces) matchstick carrots (about 2 cups)
3 to 4 scallions, sliced

Instructions

1. Preheat the oven to 350°F.

2. Place the chicken breasts in a medium-size stockpot and add water to cover. Bring to a boil over medium-high heat and cook until the chicken is cooked through, about 20 minutes. Remove the chicken breasts with tongs and set them aside to cool.

3. Break up the ramen noodles and place them on a rimmed baking sheet, reserving the seasoning packets. Scatter the almonds over the ramen noodles and stir to combine. Place the pan in the oven and toast the ramen mixture until very lightly browned, about 10 minutes, stirring halfway through. Remove the pan from the oven and allow the mixture to cool completely, then transfer it to a large ziplock bag.

4. To make the dressing, place the contents of the seasoning packets, oil, rice vinegar, sugar, salt, and pepper in a quart-size mason jar. Seal the lid tightly and shake the jar vigorously until the mixture is well blended. Set the dressing aside.

5. Shred the chicken into bite-size pieces using two forks.

6. Place the coleslaw mix, carrots, scallions, and chicken in a very large bowl and stir to combine. Shake the dressing again, pour it over the salad, and stir to coat completely.

7. Refrigerate the salad, covered, for several hours or overnight, to allow the flavors to develop.

8. When you’re ready to serve, assemble the salad on a platter and scatter the ramen mixture over the top.

Note: This makes a lot but lasts several days in the refrigerator. To ensure that the ramen mixture stays crunchy, keep it separate and add it just before eating the salad each time.


 

 

Christy Jordan is the publisher of SouthernPlate.com, a contributing editor to Taste of the South magazine, former editor-at-large at Southern Living, and a judge on the Game Show Network’s Beat the Chefs.She’s appeared on TODAY, Paula Deen, QVC, and a host of other media outlets. She lives with her family in Huntsville, Alabama. Find her on Facebook or Twitter.


 

Do you have any non-holiday-traditional recipes you make during the holidays?

Related topics: Food

Share your thoughts

We had my mom's homemade lasagna this year. She made it weeks earlier and froze it, so she just thawed and baked, along with bread and a salad. Something fairly easy and not a lot of dishes to make.

Reply

We make a big breakfast every Christmas morning - French toast, eggs, bacon, and OJ :)

Reply

We always have an extended family gathering and serve up keilbasa made by a local butcher. It's family tradition!

Reply

I love to make my Surprise Jello which consists of jello, yogurt and fruit. It's not your typical Christmas dish but after eating sweets and being stuffed all day (just like Thanksgiving), I tend to enjoy something light for a snack in the evening.

Reply

It makes a butternut squash with apples and cranberries No sugars except those from the ingrediants themselves!

Reply

Does french toast count? My FIL always makes it for breakfast for everyone on Christmas morning. :)

Reply

We make a cup of hot Dr. Pepper with a slice of lemon while we decorate the tree.

Reply

chicken pot pies easy to make and cheap!

Reply

I make appetizers for Christmas Eve and my husband and I eat them after the service while wrapping gifts.

Reply

Cinnamon Rolls

Reply

We have seafood fettuccini alfredo Christmas eve

Reply

Homemade cinnamon rolls

Reply

We have French Toast for Christmas morning.

Reply

Last year we started having Cinnabon waffles, so yummy!!

Reply

Yummy, love this salad! Minus the chicken we call it oriental salad! We don't have any non-traditional recipes for the holidays, but we are always trying something new! Pinterest helps with that!

Reply

We have Mexican food at Christmas! Tamales, tostadas, chips and salsa!

Reply

We eat scotch eggs for Christmas. ..not sure if that's tradition.

Reply

One year we had a clam boil for Christmas dinner!

Reply

Cinnamon rolls for Christmas breakfast and my family loves to snack on shrimp cocktail.

Reply

Yes! Pizza on Christmas Day!

Reply