Friday, August 11, 2017

Chinese Chicken Salad

Chinese Chicken Salad *50 servings
from Lori Boss

10 c. cooked, shredded chicken
3/4 c. slivered almonds
5 heads cabbage, finely sliced (1/2 lettuce or some purple cabbage or napa cabbage, if desired)
6 pkg. dry flavored noodles
1 bunch green onions
3/4 c. sesame seeds, toasted
4 c. sliced pea pods (or edamame)
4 c. slivered or shredded carrots
7 red peppers, finely slivered 

** Homemade Dressing:
2 3/4 cups rice vinegar 
2 3/4 cup soy sauce (use gluten-free if needed)
4 Tablespoons honey or sugar
3/4 cup sesame oil
1 1/2 cup light olive oil
12 cloves garlic, peeled and finely chopped
6-7 Tablespoons finely chopped fresh ginger

Blend dressing in a blender till combined. Combine with salad and let sit for up to 3 hours (without dry noodles in. Add them at the last minute.) Serve.

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