I first had this salad back in high school at a “primper” for my pom squad. My mom got the recipe and made it many more times during high school for various parties. I hadn’t had it in at least 5 years, but for some reason I thought of it and knew we had to make it for dinner. It’s normally served as a side (in my experience), but I think it makes a great entree salad as well. I highly recommend you cut the recipe in half unless you want a lot of left over or are cooking for a large crowd.

Oriental Chicken Salad (serves A LOT):
Ingredients:

Dressing:
3/4 cup olive oil
1/3 cup rice wine vinegar
1/2 cup of sugar
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 tablespoon seasoning salt
pepper to taste

Whisk together all ingredients and chill in refrigerator.

Nuts:
2 tablespoons butter
1 cup cashews
3/4 cup sliced almonds
1/2 cup sesame seeds (optional)

Saute cashews, almonds and sesame seeds in butter.

Chicken:
3 chicken breasts, diced in small cubes
2 tablespoons butter

Saute chicken in butter until no pink remains. Chill in refrigerator.

Salad:
1 head nappa cabbage, chopped
6 green onions, finely chopped
1 3oz can of rice noodles (in asian food aisle)
1 package of ramen noodles, uncooked and crushed (discard seasoning)

Mix together cabbage, green onions, rice noodles and ramen in a large bowl.

Add all other ingredients (dressing, chicken, nut mixture) to the salad bowl and toss well.