Chinese Chicken Salad

“Summertime, and the living is easy” so the song goes. And, you’re having the girls over for cards – or, your daughter just called and wants to come for a visit. Or, better yet, you just want something different to serve for you and your husband – or the two of you and another couple. But, you’re looking for something easy to prepare or easier than other dishes which require untold hours of time in the kitchen. Hopefully, you will find this recipe just the thing for you. It’s delicious!

Chinese Chicken Salad

1 large package coleslaw mix

8 Tbsp. sliced Almonds

4 Tbsp. Sugar

8 green onions, chopped

2 tsp. Salt

1 tsp. Pepper

2 packs Top Ramen noodles (no seasonings)

6 Tbsp. Salad Oil

4 Tbsp. Vinegar (I like red wine vinegar)

Chicken Breasts (cook 4 half breasts and use your judgment as to how much chicken you would like to have in the salad)

Cover the chicken in water and bring to a boil for 20 minutes. Remove from the broth and place the chicken in the refrigerator until you’re ready to use. This can be done the day before you want to make the salad. Reserve the chicken broth for chicken soup or for making white rice (use instead of water).

Cut the chicken in bite-size pieces or strips and place in a large salad or mixing bowl. Add other ingredients (except noodles), oil and vinegar. Add these last three about 15-20 minutes before serving. Toss and serve either on a bed of lettuce or in a fancy glass bowl. By adding the noodles last, they will stay crunchy instead of getting soggy from the dressing.

Dessert – Dump Cake

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Cherry:

2 cans Cherry Pie Filling – dump in the bottom of a 9 x 13 greased pan

Take 1 Yellow Cake Mix (dry) – spread on top

Put 2 cubes Butter or Margarine, cut thin, on top and sprinkle with nuts

Bake: 350 degrees for 1 hour (glass pan: 325 degrees for 1 hour)

Apple:

1 can Apple Slices

1 can Apple Pie Filling

1 Spice Cake Mix

2 cubes Butter or Margarine

Sprinkle Cinnamon on top

Bake: 350 degrees for 1 hour (glass pan: 325 degrees for 1 hour)

Remember, in the summer it is best to use your oven in the early morning or the late evening when it is cooler.

Don’t want to use the oven at all? Use your melon baller for watermelon, cantaloupe and honeydew. No melon baller? Cut the melons into bite-size pieces. Whatever you decide, have fun!