Chinese Chicken Salad

This salad is a great warm-weather meal. Making it ahead of time makes it a convenient meal for a picnic or for a company meal. Sesame oil really adds to the flavor, but if it doesn’t fit into your budget, you can use regular oil instead.

Marinade:

1/2 cup firmly packed brown sugar

1/2 cup sesame oil (or regular cooking oil)

1/2 cup rice vinegar or 1/3 cup white vinegar

2 ramen noodle seasoning packets

1 Tbsp peeled and minced fresh ginger

1/2 tsp black pepper

2 cups cubed chicken breasts or thighs

Whisk together marinade ingredients and toss 1/4 cup of it with the chicken breasts. Set aside the rest of the marinade. Let the chicken marinate for 1 hour.

Salad:

1 Tbsp sesame or cooking oil

1 head Napa cabbage, cut into very thin slivers

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1/4 cup chopped peanuts

2 Tbsp sesame seeds (toast them if you prefer that)

Three 3oz. packages oriental or chicken flavored ramen noodles, broken

Heat oil in a skillet over medium-high heat. Add chicken and cook it until no longer pink in the center. Transfer cooked chicken to a large bowl and add remaining salad ingredients. Toss to combine. Pour remaining marinade over salad and toss until everything is well coated. Cover and refrigerate for several hours, or overnight.

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