Crispy Noodle + Red Cabbage Chicken Salad
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Ingredients
- 1⁄2 pound Chicken Breast (boneless/skinless)
- 1⁄2 head Red Cabbage (if you can find a small one, possibly use the entire thing - looking for about 5 cups)
- 1 head Romaine Lettuce
- 1 package Ramen Noodles (the square, dry, package. Use flavor packet for pickling!)
- 1 bunch Broccolini (optional)
- 1 teaspoon Extra Virgin Olive Oil
- 11⁄4 teaspoons Kosher Salt
- 3 Mandarin Orangess (easy peel is nice, or any orange you have)
- 1⁄2 bunch Green Onion (but omit if you don't have these, optional)
- 1⁄4 cup Almonds (sliced are traditional, but slivered are fine, and if you have whole, just chop them up)
- 2 Carrots
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Fresh Ginger (or use ½ teaspoon dried ginger, ok to omit also)
- 1 clove Garlic (or ½ teaspoon garlic powder)
- 1⁄4 cup Canola Oil
- 1 teaspoon White Sesame Seeds (optional)
Cooking Instructions
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1. PREHEAT THE OVEN TO 400
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2. CHICKEN
Slice the chicken into 1” wide strips. Place the chicken breast in a medium pot and cover with water by half an inch. Add 1 teaspoon salt. Bring to a simmer over high heat, but once it starts bubbling, turn down to medium low. You want the water to be bubbling a bit but not enough to be shaking the chicken around, that will make it tough. Simmer for 15 minutes, moving the pieces occasionally and making sure they stay submerged.
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3. LETTUCES
Cut the cabbage in half. Then in half again. Once you have quarters, you can use your knife on an angle to remove the core at the bottom. Place each quarter face down and slice as thinly as you can across the grain into thin, short strips. Add to the biggest bowl you have.
Cut the end off the romaine and cut the entire head in half lengthwise. Wash the leaves well and shake them dry. Lay flat and slice thinly into small strips. Add to the cabbage.
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4. NOODLES+BROCCOLI
On a baking sheet, place the ramen noodles. Crunch and crack them into smaller pieces. Slide to one side. Slice just the ends off the broccolini and discard (usually a quarter inch or less is necessary). Chop into 1 inch segments all the way. Drizzle 1 teaspoon of olive oil evenly over the noodles and broccolini. Sprinkle with ¼ teaspoon of salt.
Place in the oven for 6 minutes. Remove and let cool.
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5. VEGGIES + CRUNCHIES
Peel the oranges and separate the segments. Slice the green onions thinly. Measure the almonds. Thinly slice the carrots - or if you prefer, grate them on the large holes of a box grater.
Add all of these to the bowl with the lettuce.
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6. DRESSING
In a blender, add 3 Tablespoon rice wine vinegar, 1 Tablespoon honey, 1 Tablespoon sesame oil, 1 Tablespoon hoisin, 2 Tablespoons soy sauce, 1 Tablespoon ginger, and garlic. Blend to combine. Add the ¼ cup canola oil. Blend until emulsified.
(If you only have a food processor, add everything except the vinegar, soy sauce, and oil first so it gets a chance to finely chop the garlic and ginger. Once chopped well, add the rest. You might want to whisk the oil by hand in a small bowl).
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7. FINISH
Remove the chicken from the poaching water and set it on a clean work surface. Shred it, or chop into small cubes.
Add to the lettuce. Add the broccoli and noodles. Toss with dressing to taste.
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8. SERVING
Serve generously in big bowls. Sprinkle sesame seeds over top to garnish.
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