Hilary’s Chinese Chicken Salad

 Asian, Main Entrees, Salad  Comments Off on Hilary’s Chinese Chicken Salad
Mar 262013
Hilary's Chinese Chicken Salad

Hilary’s Chinese Chicken Salad

For Jared and Izabella’s wedding shower, Natalie’s sister, Valarie, made a wonderful chicken salad that came from her daughter Hilary’s recipe. There were many requests at the shower for the recipe, so here it is. This is an easy-to-make healthy recipe that can easily be scaled up for a crowd.

Valarie says that the salad is also delicious when served in taco shells.

Hilary’s Chinese Chicken Salad
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Prep Time: 20 minutes

Cook Time: 45 minutes

Category: Asian, Main Entrees, Salad


  • 3 boneless skinless chicken breasts
  • 1 head of cabbage, shredded
  • 1 pkg. Ramen noodles
  • 4 oz. sliced almonds
  • 1/4 cup sesame seeds
  • 6 Tbsp. sugar
  • Juice from 1 lemon
  • 4 Tbsp. rice wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 tsp. black pepper


  1. Simmer the chicken breasts in water until done, about 45 minutes.
  2. Break Ramen noodles into small pieces, and mix with almonds and sesame seeds.
  3. Toast the noodles, almonds and sesame seeds on a cookie sheet in a 350 degree oven until golden brown. (About 10 minutes)
  4. Dice the chicken and mix with the shredded cabbage.
  5. Mix the dressing ingredients together and shake well in a sealed container.
  6. Add the dressing and the noodle, almond and sesame mixture to the cabbage and chicken, just before serving.


Adjust the amount of cabbage as you desire for the amount of chicken used. Some people like less cabbage and more chicken.

Cook the chicken in chicken broth for more flavor, then use the cooking liquid to make soup.

You can make the dressing, toasted noodle mixture, chicken and cabbage in advance and toss them together at the last minute for a nice crisp salad.

You could optionally add cashew nuts to the salad.

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Red Cabbage Coleslaw

 Salad, Vegan, Vegetable, Vegetarian  Comments Off on Red Cabbage Coleslaw
May 252012

Here’s a light summer recipe that’s a colorful and delicious main dish accompaniment for summer grilled

Red Cabbage Coleslaw
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Prep Time: 20 minutes

Category: Salad, Vegan, Vegetable, Vegetarian


  • 1/2 medium red cabbage, thinly sliced
  • 4 green onions, thinly sliced
  • 3 medium carrot, grated
  • 2 tablespoon olive oil
  • 1/4 cup balsamic vinegar (Flavored balsamics like tangerine or strawberry enhance the recipe)
  • 1 tablespoon sugar
  • salt and pepper, to taste


  1. Combine vegetables in a large mixing bowl.
  2. In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar.
  3. Pour hot dressing over vegetables; mix well.
  4. Refrigerate to blend flavors.
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Cabbage and Noodles

 Hungarian, Main Entrees, Vegan, Vegetable, Vegetarian  Comments Off on Cabbage and Noodles
Dec 102011

This is an old Hungarian recipe that I learned from my mother. Natalie and I were campers before kids and kept up the tradition after kids. We always tried to prepare simple, good meals and it was a bonus if the ingredients didn’t need any refrigeration. We cooked this recipe many times on our hand-pumped Coleman stove, sitting on a picnic table, often by the light of a gas lantern. Cooking and eating it now always takes me right back to those fun family vacations.

Cabbage and Noodles
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1 ratings

Prep Time: 10 minutes

Cook Time: 15 minutes

Category: Hungarian, Main Entrees, Vegan, Vegetable, Vegetarian


  • 1 Large package broad noodles (egg-free for Vegan)
  • 1 Head Cabbage
  • 1 Large onion
  • Olive or Canola Oil.
  • Salt and Pepper


  1. Boil noodles in water per instructions on the package.
  2. While they are cooking, chop the onion and cabbage into fairly small pieces.
  3. Brown the onion and cabbage in oil.
  4. Add in the cooked noodles after they have been drained and mix well.
  5. Salt and pepper to taste.
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