Chinese Chicken Salad

Is it politically correct to call this salad "Chinese" when I really doubt that this is an authentic Chinese dish? Oh well, I am part Chinese (1/16 to be exact) so I am going to sanction it for the purposes of this blog. This was one of the first things I ever made successfully as a a newly married, newly meat eating woman. It is a nice cold dinner for a hot summer day.

1 1/2 c cooked, diced chicken

8-10 green onions, thinly sliced (I use way less, we are not an onion loving family)

1 green cabbage, finely shredded using a knife, not a cheese grater

1 small package slivered almonds, toasted if you like

1 package Top Ramen 

Dressing:

1/2 c olive oil

6 T rice vinegar

1 t salt and pepper

1 Chicken flavor Top Ramen seasoning packet

4 T sugar

Mix dressing ingredients in a jar. Toss chicken, cabbage, almonds and green onions with dressing in a bowl. Let sit in fridge for at least an hour. Top with crush dry Top Ramen noodles just before serving.

Chicken or Tofu with Julienne Peppers

Chicken or Tofu with Julienne Peppers

This dish is great over rice, boiled new potatoes or pasta. Julienne strips are vegetables cut as thin as matchsticks, but of course you can cut them thicker. Sorry, the picture wouldn't load.

6 chicken breast halves (or two tofu cutlets, sliced into 6 pieces each)

2 T olive oil

1 C finely chopped onion

2 carrots, finely chopped

4 cloves garlic, minced

1 (14 1/2 oz.) can whole Italian style tomatoes, cut up

1 c chicken or vegetable broth

1/2 c orange juice

1 t dried rosemary, crushed

1 sweet red pepper, cut into julienne strips

1 green sweet pepper, cut into julienne strips

1 yellow pepper, cut into julienne strips

2 T snipped parsley

Sprinkle chicken with 1/4 t salt and 1/8 t pepper. In a skillet over medium heat, heat olive oil until hot. Add chicken (tofu) to skillet; cook about 10 min or until golden, turning  occasionally. Transfer chicken to a plate; reserve drippings. Add onion, carrots and garlic to reserved drippings; reduce heat to low. Cover and cook about 5 minutes or until the vegetables are crisp tender. Carefully add undrained tomatoes, broth, oj and rosemary. Add browned chicken or tofu to skillet and simmer for 30 minutes. Add julienned red, green and yellow sweet peppers to mixture. Cover and simmer for 5-10 min. more or until the peppers and crisp tender or chicken is no longer pink. Remove chicken or tofu from skillet. Ladle vegetable mixture into serving bowls; top each serving with a chicken breast or several tofu pieces. Sprinkle with parsley. 

Chicken Wellington

Chicken Wellington (serves 8) 

Sorry this picture is so junky, I had to take it with photo booth and a picture of a picture usually doesn't turn out great. Anyway, this is my favorite thing to make for company. I usually make it ahead of time. I have also made it with slices of portabello mushroom in place of the chicken (Willow) and liked the results.

8 medium chicken breast halves

6 T lemon juice

2 T butter

1 large onion finely chopped

1 large shallot, finely chopped

1 can condensed cream of mushroom soup

2 T snipped fresh cilantro

1/4 t pepper

1 package (2 sheets) frozen puff pastry, thawed

2 egg yolks, beaten

2 T butter

1 large shallot, finely chopped

1 c sliced fresh mushrooms

1/2 c white wine

Preheat oven to 350 F. Rinse chicken breasts. Place chicken in baking dish. Sprinkle with lemon juice. Cover and bake in oven 30-45 min or until chicken is tender and no longer pink. Cool slightly. Increase oven temperature to 450 F. In large skillet, heat 2 T butter. Add onion and shallot and cook until tender. Stir in undiluted mushroom soup, cilantro and pepper. Simmer, uncovered, for 5-10 min. Remove from heat and cool completely. Meanwhile, on lightly floured suface, roll each sheet of thawed pastry to 12" square. Cut each pastry sheet into four 6" squares. Place on cooked chicken breast half in the center of each square. Spoon about 2 T soup mixture onto each piece of chicken. Brush edges of pastry with water. Wrap pastry around the chicken, pressing the edges neatly and firmly together. Place pastry wrapped chicken pieces, seam side down, on a lightly greased baking sheet. Brush with beaten egg yolk. Bake uncovered in 450 F oven for 10 minutes. Reduce heat to 425 F; bake about 10 minutes more or until pasty is golden brown. Meanwhile, in a medium skillet, heat the 2 T butter, add finely chopped shallot and cook for 2 min. Add wine and simmer uncovered 5 min. Top each serving with mushroom sauce.

* Can be frozen ahead of time w/o baking first or egg wash. Place on greased baking sheet, brush with egg yolk and bake in 375 oven for 25-30 minutes.