d) cooked chicken breasts
The dressing can be made ahead of time with these ingredients then refrigerated until needed.
Red Cabbage shredded in a food processor
(c) VEGETABLES NEEDED:
1 lb. bag Coleslaw
1 green pepper, chopped
1 red pepper, chopped
5 sprigs green onions, sliced
Combine all the vegetables in a large bowl and refrigerate.
If packaged Coleslaw is not available, you can make your own by finely shredding 1/2 head of green cabbage and 1/2 head of red cabbage and 2 medium size carrots. A food processor will be very handy in this kind of task but do not process both cabbages together at the same time as the red cabbage will bleed through and will make the green cabbage become red.
If not using a food processor, grate carrots with the coarse side of a hand grater. And slice the cabages very thinly with a knife.
(d) THE CHICKEN BREASTS:
As always, I used 3 chicken breasts from the rotisseri chicken from Costco, and cut them into cubes when I made this salad today. (I should be getting some kind of royalty from Costco for plugging their product!!! wishful thinking!). I haven't made this recipe using fresh chicken.
If using fresh chicken breasts, Anikka uses the spice mix from the spice packet from the ramen noodles to season the chicken. Cook the chicken in some water with onions, garlic and the spice mix. Simmer on low heat until the meat is tender. Slice chicken into cubes.
TO ASSEMBLE THE SALAD:
1) Into the vegetables in a bowl, add the ramen noodle mixture an the cubed chicken and gently toss together.
2) At this point, you can take the bowl to a pot luck along with the dressing in jar.
3) Just before serving, drizzle the dressing on the salad and mix well.
4) Sprinkle some cashews on top.
1) The sesame seed oil is very concentrated oil, therefore, you don't want to put too much of it in the dressing otherwise its flavor will overpower the other ingredients.
2) To emulsify with the canola oil, pour the oil into the vinegar/soy sauce mixture in the blender a little at a time.