Sharing recipes that are good for the body, soul, and budget!
This recipe is straight out of the finest of culinary collections...my elementary school cookbook! All the moms would submit their favorite recipes (some of them must have burned off all their tastebuds) and then copies were sold as a fundraiser. My mom reworked this recipe for our tastes long ago, but in any case I'll hat tip Vickie Smith in Bakersfield, CA! Whoever you are and wherever you may be now!
The original name was "Chinese Chicken Salad." That seemed problematic after about 1990 so it was then referred to as "Oriental Chicken Salad." Some people think saying Oriental-anything isn't appropriate either and I don't know all the rules when it concerns the PC labels for foods, so we'll just go with Asian Chicken Salad! It's a little old school on some of the ingredients, but I promise it is easy and delicious!
5-6 chicken breasts
1 head cabbage, shredded
4 tbsp diced almonds
2 pkg Top Ramen chicken flavor
4 tbsp sugar
6tbsp red wine vinegar
3/4 cup oil (we use vegetable or canola oil)
1 tsp salt
1/2 tsp pepper
1 tsp Accent
And that's it! Easy peasy. Serve immediately or chill if preferred. I particularly love this the day after, as the ingredients have really soaked up all the dressing.
Don't be deterred if you don't think you like cabbage! I honestly didn't think I liked it either if it wasn't wrapped in a crispy fried egg roll. For years my mom didn't tell us it was cabbage! She let us assume it was crisp lettuce because that's what it tastes like. Moms can be so sneaky!
Hope y'all are having a great summer, enjoy!
*TIP* Splurge for smoked almonds for extra yumminess!