Tidewater Basketry Guild Recipes

TBG Chef Jackie Church

Thai Chicken Salad

Salad:

1 small head cabbage, shredded fine, chill *

2 cups shredded Napa cabbage, chill

1 bunch green onions, chopped, chill

¼ cup sesame seeds, toasted to golden color **

½ cup sliced almonds, toasted to golden

6 cups cubed, fried boneless chicken breast ***

2 pkgs Top Ramen Noodles (uncooked), broken up (chicken flavor)

Sweet and Sour Dressing:

3 Tbsp sesame oil

¼ cup peanut oil

¼ cup fresh lemon juice

2 season pkgs (chicken flavor) from Top Ramen Noodles

¼ cup sugar (I used Splenda)

3 Tbsp soy sauce

Dash of freshly ground pepper

When ready to serve, combine all ingredients in a large mixing bowl and pour on dressing. Toss lightly. Serve right away. If you make it ahead of time, hold off the dressing until ready to serve.

*you can substitute 16 oz. pre-packaged cole slaw

**you can substitute ½ cup sunflower seeds

***I used Tyson's chicken nuggets, or you can use KFC tenders and cut to bite size.