Nappa Chicken Salad Recipe
This dish is one of our favorite meals. You do need to plan a little ahead though, as the chicken needs to marinade. However, I promise this salad is worth it. I do not know the origin of this recipe, but I have been making it for years. Other than the marinading time, this salad is quick and easy to put together.
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Ingredients
- Nappa Chicken Salad
- Desired amount of chicken breasts, I usually use 4-6 depending on how many people I'm serving.
- Marinade:
- 1/2 Cup Vegetable Oil
- 1/2 Cup Lite Soy Sauce
- 1/3 Cup Honey
- 1/2 tsp. Ground Ginger (Or use fresh)
- 1 Tbsp. Minced Garlic
- 1/3 Cup Apple Juice
- Dressing:
- 3/4 Cup Vegetable Oil (or oil of your choosing)
- 3 Tbsp. Lite Soy Sauce
- 1 Cup Sugar
- 1/3 Cup White Vinegar
- Salad:
- Nappa Cabbage, Chopped
- Onion, Sliced
- Green, Red or Yellow Pepper, chopped
- Garnish:
- Sesame Seeds, Toasted
- Almond Slices (I buy the Almond Accents, Toffee Glazed) they are usually in the produce areas to mix in with your salads.)
- Ramen Noodles â Broken into pieces and fried in a little butter til slightly browned. (Discard or save seasoning packet for another recipe)
Directions
- Marinade:
- Mix all ingredients together and marinade chicken at least 2 hours or more. The longer you marinade it, the more flavorful the chicken becomes. When done marinading, Grill chicken until done. Cut chicken breasts into strips. Set aside. (Discard marinade sauce.)
- Dressing:
- Mix all ingredients together and mix well. I usually put mine in a quart Mason jar, double the ingredients and shake it well, until all ingredients are blended. Set aside till ready to serve.
- Salad:
- Chop Nappa Cabbage, Onions, Green, yellow or/and Red peppers in slices. Mix together in a big bowl.
- Putting the salad together:
- Place salad mixture on your plate, Add Sesame seeds, Almond slices and Ramen noodles to your plate, add Chicken strips and pour the dressing over the salad on your plate, and eat. Go back for seconds.
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