Chinese Chicken Salad

Note: Pre-cook chicken breasts with salt, pepper, and granulated garlic seasoning. Cool, cube and set aside. (This is a great recipe for leftover chicken breasts.)

In a blender or Magic Bullet blender, pour the dressing ingredients and mix until creamy-looking. If it separates before serving, just re-blend for a second or two.

Rinse, dry and cut up the napa cabbage, making a V cut to take out the hard white part of each leaf (it doesn’t take very long). Place cabbage in a large bowl and set aside. Slice the onions and put in a small bowl, then place both bowls in the fridge until ready to use. This can be prepared earlier in the day and left in the fridge until ready to eat.

In a skillet heat the canola oil and sauté the almonds, crushed ramen noodles, and sesame seeds until golden brown.

Remove bowl of cabbage and onions from fridge and add chicken on top of the salad. Pour the hot almond/top ramen mixture over the top and listen to it sizzle. Add green onions on top. Pour half the dressing on top of the salad and serve the other half on the side.

Serves 6.