Chinese Chicken Salad

Made this for dinner last night and Matt (he took the leftovers to work to eat for lunch this week) and I loved it. The kids not so much - they did not even like the way it look and would not try it.

Chinese Chicken Salad

1 Head of Cabbage

2 Cans Chicken

Toasted (or regular) Sesame Seeds

Slivered (or sliced) almonds

Green onions

2 packages Oriental Ramen noodles and flavoring

Sugar

Rice Vinegar

Vegetable or Olive Oil

Sesame Oil

Soy Sauce

Salt

Pepper

In large bowl: shred cabbage (half to 3/4 of head). Add and mix 2 cans of chicken (shredded with a fork before adding), 2 TBS sesame seeds, 1/2 cup almonds, 1/4 cup green onions (chopped), and 2 packages Ramen noodles (smashed up, and don't add the flavor, save it for the dressing).

Dressing: mix 4 TBS sugar, 4 TBS rice vinegar, 1 cup vegetable or olive oil, 2 TBS sesame oil, 2 tsp to 2 TBS soy sauce (I put 2 TBS and did not need to add anymore later), 1/2 tsp salt, 1/2 tsp pepper, and 2 Oriental Ramen flavoring packages.

Pour dressing over salad mixture. mix it up, chill. It is soggy the day after, and most people do not like it - Matt does. Some people serve it with extra soy sauce.

A new recipe

Here is the recipe I tried last night. It was really yummy, easy to make, and healthy. I'm sure you could substitute chicken or any other meat for the steak. It's also different than my usual pasta fare. Hope you enjoy!

Bow-Tie Pasta with Beef and Tomatoes

Serve a skillet-quick, homemade beefy pasta dinner, and have it on the table in less than 30 minutes.

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings


2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired


1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
3. Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

High Altitude (3500-6500 ft): After stirring in tomatoes, cook 3 to 5 minutes. After stirring in pasta, cook 2 to 4 minutes.


Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 550mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 33g Percent Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 6%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.



The recipe can be found on www.bettycrocker.com.

Enjoy!