Chinese Chicken Salad

Chinese chicken salad seems to be a standard at Utah functions. I always enjoy it and I finally tried making my own. I put together all my favorite ingredients until I came up with this tasty version that definitely isn't standard.

Chinese Chicken Salad
1 cup almonds, chopped
4 packages ramen noodles, broken
1 medium to small head of cabbage, shredded
3-4 stalks green onion, chopped
1/2 bunch cilantro, chopped
handful Chinese pea pods cut into pieces
two carrots shredded
1 head broccoli chopped
4 boneless skinless chicken breasts, cooked and diced

Dressing
1 cup sugar
1/2 cup rice vinegar
1 cup olive oil
1/2 cup peanut butter
1 T ginger paste (optional)
2 t sesame oil (optional)


Cook almonds and noodles on a cookie sheet in oven at 350 for about 10 minutes or until toasted. I like to burn a couple batches of this until I finally get it right.

Mix dressing in blender until combined then chill. Toss the vegetables and chicken in a large mixing bowl and chill. When you are ready to eat toss everything together and serve. This makes enough salad to feed an army!