Recently, “Mom” Michelle Leopold was on a trip to Washington D.C. While there, she met a woman whose in-laws had once lived in Pacific Heights. They asked their Daughter-in-law to find out if it was the same store where “The Chinese Chicken Salad Recipe” came from. It turns out that a recipe given to Michelle by her cousin (Denise Gremminger Cumiskey) and published in the newsletter of the pre-cursor to Stan’s Kitchen almost 20 years ago, was now a family favorite, and was enjoyed anytime this particular family got together. So, in honor of a simple recipe spanning distance, and time to join strangers in shared family moments we are going to re-share that recipe. We have also added a .pdf version so that you can print it yourself, and pass it on! (Just click the link at the bottom)
A great recipe to pass on — great flavors, and easy to throw together-“mom” Michelle
Makes 6 to 8 servings.
SALAD:
Chicken breasts, cut into small chunks
(about 4 halves, or 1+ bags already cooked/sliced)
1 bag shredded cabbage & carrots
6 green onions, chopped
Chow mein noodles (about 1 small can)
DRESSING:
1/2 c oil
1 T sesame oil
1/4 c rice vinegar
1 T soy sauce
1/4 c sugar
sesame seeds (optional)
Whisk dressing until combined, pour over salad & toss well.
