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Chinese Chicken Salad And Spicy Shrimp Salad

Chinese Chicken Salad and Spicy Shrimp Salad

Chinese Chicken Salad and Spicy Shrimp Salad
Chinese Chicken Salad and Spicy Shrimp Salad
Chinese Chicken Salad and Spicy Shrimp Salad
Chinese Chicken Salad
Recipe By:
  • 1 c. sliced almonds, toasted in oven or skillet over low heat
  • 1 medium head of cabbage, cleaned and chopped
  • 1 bunch chopped green onions
  • 2 (3-oz.) Ramen chicken noodles, uncooked
  • 4 chicken breasts, seasoned, cooked and chopped
  • 4 T. sugar or 6 pks. Of Equal
  • 1 c. good quality olive oil or canola oil or mayo
  • 6 T. red wine vinegar
  • Salt and black pepper to taste
  • Seasoning pack from the noodles
  1. You can broil or grill the chicken breasts or use store bought (already cooked).
  2. Make sure chicken is seasoned and chop into bite-size pieces.
  3. In a bowl combine the chicken, cabbage and onions. Mix and place in refrigerator.
  4. Mix all the ingredients for the dressing and taste for seasoning.
  5. Add the dressing to the chicken mixture. Taste for seasoning.
*****You can make this 1-2 days ahead of time. You will note that the cabbage will become soft the longer it stands. So if that does not bother you, you can make ahead of time but if you want the crunch type make it the day you want to serve it. I like to add both mayo and good olive oil for the creamy and tasty dish.
Spicy Shrimp Salad
Recipe By:
  • 2-4 lbs. boiled and peeled shrimp, chopped into bite-size pieces
  • 1 c. finely chopped celery
  • 1 bunch fresh parsley, chopped
  • 1 bunch green onion, chopped (green part only)
  • 1 jar capers, drained
  • ½ c. Dijon mustard
  • 1 c. McIlhenny Spicy Mayo (Tabasco brand)
  • ½ c. GourMayo French’s Wasabi Horseradish Mayo
  • ½ c. remoulade sauce (home-made or store bought)
  • Tabasco to taste
  • Salt, black pepper
  1. In a bowl, mix the mustard, mayo, wasabi, remoulade, celery, capers, parsley and green onions. Mix well and taste for seasoning.
  2. Place shrimp in a bowl.
  3. Gradually add enough of the dressing to the shrimp to coat but not drown it with too much dressing. Taste for seasoning again.
*****The finer you chop all the ingredients the creamier the salad will be. If you want more of a chunky type, do not cut ingredients too fine.
You can also leave the shrimp whole and use the dressing as a dipping sauce for the shrimp. You can also add fresh crabmeat with the shrimp for the salad. I have also done crawfish and diced chicken.

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