Do any of you recall our publication, “I Love Remembering”? This beautiful, full-color magazine was way ahead of its time when we began publishing it well over a decade ago—full of interesting articles, gorgeous photography, and step-by-step instructions to create all kinds of projects from scrapbooking to home décor.
Recently, I delved into my stash of “I Love Remembering” publications. In one article, I found stamping ideas for having a great summer party with an Asian theme, fortune cookies and all! As I looked at the photos, I recalled everything about the project—getting the photos shot, creating the artwork, and of course, whipping up the Chinese salad that was to be the star of the party. I’ve included the original photos from the magazine so you can walk down memory lane right along with me. (Notice the reference to D.O.T.S. stamps in the photos!)
My reminiscing didn’t stop there—as I recalled that Chinese salad, my mouth started watering and I knew I’d have to make a batch to share with my family. It was just as delicious as I remembered: sweet, savory, crunchy, salty, all kinds of goodness in every bite. Here’s my recipe, in case you’d like to host a salad party of your own this summer:
Chinese Chicken Salad
Serves 4
1 head Napa Chinese cabbage (cored and cut into thin strips)
1 bunch green onions, sliced into small pieces
2-4 grilled chicken breasts (chopped)
Layer cabbage, onions, and chicken breasts into 4 salad bowls
and set aside.
Dressing (combine all items in saucepan and boil for one minute):
1/2 C. sugar
1/4 C. rice vinegar
3/4 C. peanut oil
2 T. soy sauce
Topping (in separate saucepan):
1/2 C. butter
1 C. sliced almonds
2 packages broken ramen noodles (do not add seasoning)
Melt butter then sauté almonds and noodles until the mixture is lightly browned. Cool.
Sprinkle cooled topping on each salad and drizzle each with dressing.
