Saturday, June 27, 2009

Chinese Chicken Salad...

This is so tastey and great for a summer day when Napa Cabbage is in season! Really simple and light- great for showers and brunches, or bulk it up with lots of chicken and serve it for dinner... here we go...

1 Head Napa Cabbage, washed and chopped
1 package chicken tenderloins, browned
1/2 yellow bell pepper, sliced as thin as you can get it
1 can mandarin oranges, drained
4-5 green onions, chopped
1 cup sliced almonds
2 TBSP sesame seeds (buy in bulk at WinCo for better prices)
1 TBSP butter

1/4 cup sugar
1/4 cup red wine vinegar
1/2 cup oil
1 TBSP soy sauce

First things first, wash your chicken, and brown it in a big pan on the stove- season it with a little salt, pepper, and garlic powder- set aside. Next it's time to toast your almond slices- add 1 TBSP butter to a hot pan, pour in almonds and sesame seeds, turn constantly so they don't burn. Remove from heat once they are toasted and set on a plate or foil to cool. Start chopping the Napa Cabbage into strips, next chop your green onion, bell pepper and put in large bowl. Put it in the fridge to chill while you make the dressing. Drain your mandarin oranges and put them on at the last minute. Pour on the dressing, mix it all together and serve!

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