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Crispy napa cabbage, chicken, and crispy noodles with a sweet dressing. Great for any night of the week.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!