Here’s another one that we really like a lot. This one does require cooked chicken, so it’s not the *perfect* hot weather salad. It’s not quite a no-cook meal but since it can be made up hours ahead of time in the cool of the morning, it still qualifies as a good hot weather option. We love this one and end up eating vast quantities of this. I got this recipe from another cook, Joyce, at another camp, Emerald Cove.
Chinese Chicken Salad
First, in a skillet melt 1/4 c. butter and brown 1/3 c. sesame seeds, 4 oz. slivered almonds, 1 pkg of uncooked top ramen noodles (broken up), and the flavor packet from the top ramen. Stir these things until evenly browned and then set aside.
Slice and mix:
1 large head of Chinese or Napa cabbage
6 green onions
meat from one cooked chicken
Dressing:
1 T. soy sauce
1/4-1/2 c. oil
1/4 c. white vinegar
1/4 c. sugar
salt and pepper to taste
Add browned ingredients from the skillet to the vegetables and chicken. Pour the dressing over everything and mix thoroughly. Eat large quantities.
Notes: The least expensive route is to use white vinegar and vegetable oil in the dressing and to use regular cabbage instead of Napa cabbage. If you must make this dish on an extremely limited budget, these variations still taste good.
If you’re not as worried about the budget, you can use olive oil and whatever “flavor” of vinegar you like. Balsamic vinegar adds an interesting twist to the salad. If you buy a whole roasted chicken from the deli section of the grocery story, this salad almost becomes fast food because it doesn’t take long to make. This is also a great way to use leftover chicken if you ever have such a thing….which we don’t.
bk
