There are recipes out there that actually have endless variations. It is probably because they have been passed along person-to-person and adapted to match ingredients on hand. Chinese chicken salad is one of those recipes, and if you look online you will see many different ways to prepare it. (Several of those will be on this column.) Some recipes even call for broccoli slaw instead of cabbage.
This Chinese chicken salad recipe is the very best yet, and the great thing is that there is no need to dirty a skillet to cook anything, even the chicken. Nothing is heated at all. It takes merely minutes to throw it together.
This dish never tastes quite the same the next day, but it is still quite good. It is best served a few hours after preparation.
- Bags of Cole Slaw Mix: 2
- 1 onion
- Celery stick: 1 stick
- Soy sauce: Generous amount
- 1/2 cup vegetable oil
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- Ramen noodles: 2 packages discard seasoning
- Sunflower kernels: whole jar
- Sliced almonds: 3 ounces
- Canned chicken: 3 large cans or 3 cups cooked chicken
- Drain and rinse chicken.
- Combine slaw mix, chicken, chopped onion, chopped celery, sunflower kernels and broken ramen.
- Douse generously with soy sauce until light brown.
- Mix well, and add mixture of sugar, oil, and vinegar.
- Mix thoroughly, and toss in sliced almonds.
- Chill before serving.
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