Asian Chicken Salad
Tossed Napa cabbage, green onions, and toasted almonds make a savory summer salad with contrasting flavors and textures.

Recipe by Jody Mayville

Ingredients

• 2 boneless, skinless, chicken breast halves, cubed
• 3/4 cup Canola oil
• 1/4 cup vinegar
• 1/4 cup sugar, divided
• 2 tablespoons soy sauce
• 2 (3 ounce) packages raman noodles, crushed
• 1 cup blanched slivered almonds
• 2 teaspoons sesame seeds
• 1/2 cup (1/4 pound) butter
• 1 head Napa cappage, shredded
• 1 bunch green onions, sliced
• 1 cup Mandarin oranges (optional)

Instructions

In a small saucepan bring oil, sugar, and vinegar to a boil and cook for 1 minute. Allow to cool and add soy sauce. Place chicken in a zip-top bag or shallow container and cover with marinade. Place in refrigerator for at least 4 hours.

Drain marinade and save. Place chicken in a large non-stick skillet over medium-high heat and cook until liquid is reduced to zero and chicken is lightly browned. Remove chicken and set aside.

Melt butter in the same large non-stick skillet over low heat and brown ramen noodles, almonds, and sesame seeds, approximately 10 minutes. Remove from heat and set aside to cool.

Return marinade to the same small saucepan and bring to a boil. Remove from heat and allow to cool.

In a lage bowl, combine cabbage and green onions. Add soy sauce mixture and toss to coat.

Serves 4