Chinese Chicken Salad

By boscobojo

Ingredients

• 1/2 head Napa cabbage, cored and shredded
• 5 scallions, thinly sliced
• 3 Tbl. peanut butter
• 1/2 cup plus 2 Tbl. olive oil
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 2 Tbl. soy sauce
• 1/4 cup sesame seeds
• 1/4 cup sliced almonds
• 3 - 6 oz. packages ramen noodles, crushed
• 3 boneless, skinless chicken breast halves
• salt and pepper
• 1 - 7 oz. can mandarin oranges in juice, drained

Preparation

Step 1

Place cabbage and scallions in a bowl. Bring peanut butter, 1/2 cup oil, sugar, vinegar and soy sauce to a boil in a small pan over medium-high heat, stirring. Simmer until thickened, about 1 minute. Cool slightly.

Warm a large skillet over medium heat. Taking one topping at a time, toast sesame seeds, almonds and ramen until lightly browned, stirring, about 3 minutes each. Remove to a bowl.

Increase heat to medium-high; add 2 Tbl. oil. Season chicken with salt and pepper. Saute, turning once, until cooked, about 8 minutes. Remove and slice. Add noodle mixture and oranges to bowl with cabbage. Toss in dressing. Top with chicken; serve.