CHINESE CHICKEN SALAD: Recipes for this dish first appeared in the 1930s
-- but not in China. Though cold shredded chicken appears in several
forms in traditional Chinese cuisine, raw vegetable salads were
virtually unknown. American cooks and recipe writers, though, developed numerous "Oriental" or supposedly Chinese cold dishes throughout the
first half of the 20th century. Today's Chinese chicken salad -- chicken
tossed with shredded cabbage or lettuce, fried wonton strips or rice vermicelli, almonds, and other ingredients, usually in a sesame or
peanut dressing -- seems to have first appeared in California in the
1960s. Credit for popularizing it is usually given to Sylvia Cheng Wu,
who served the salad at her popular Madame Wu restaurant in Santa
Monica.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hilary's Chinese Chicken Salad
Categories: Poultry, Greens, Nuts, Pasta, Sauces
Yield: 4 Servings

3 Boned, skinned chicken
- breasts
1 Head of cabbage; shredded
4 oz Pkg. Ramen noodles
4 oz Sliced almonds
1/4 c Sesame seeds

MMMMM--------------------------DRESSING-------------------------------
6 tb Sugar
Juice from 1 lemon
4 tb Rice wine vinegar
1/4 c Extra virgin olive oil
1 ts Salt
1 ts Ground ginger
1/4 ts Black pepper

Simmer the chicken breasts until done, about 45 minutes.

Break Ramen noodles into small pieces, and mix with
almonds and sesame seeds.

Toast the noodles, almonds and sesame seeds on a cookie
sheet in a 350 degree oven until golden brown. (About 10
minutes)

Dice the chicken and mix with the shredded cabbage.

Mix the dressing ingredients together and shake well in a
sealed container.

Add the dressing and the noodle, almond and sesame
mixture to the cabbage and chicken, just before serving.

NOTES: Adjust the amount of cabbage as you desire for the
amount of chicken used. Some people like less cabbage and
more chicken.

Cook the chicken in chicken broth for more flavor, then
use the cooking liquid to make soup.

You can make the dressing, toasted noodle mixture,
chicken and cabbage in advance and toss them together at
the last minute for a nice crisp salad.

You could optionally add cashew nuts to the salad.

RECIPE FROM: http://karneyfamilyrecipes.com

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