Chinese Chicken Salad is a recipe that may be Utah-centric. I've only had it in Utah or made by people in Utah, especially this version made with uncooked ramen noodles. We created our own version in class, and it turned out very well.
Speaking of uncooked ramen noodles, Amy, our superstar Special Ed director/all-purpose support network for all students and teachers at Walden, told me that she served this once to some Japanese guests who told her, "You should cook the noodles." If you are not a fan of uncooked ramen, you could easily substitute toasted almonds or peanuts, and would have the crunch of the noodles plus some added nutrition.
It gives me a huge thrill to see all these photos of student hands at work. They look so natural and they mastered the skill so quickly. Cali's hands got photographed a lot, for some reason.
Amanda B. mentioned that one of her favorite things about cooking class was that, on Chinese Chicken Salad day, there was enough chicken for her to snack on while we cooked. 
Here's Matt mixing it up.Walden School Chinese Chicken Salad
Serves 20-25 (Utah Family Reunion-Sized)
*
1 med. head Napa cabbage, shredded
1 med. head green cabbage, shredded
2 handfuls of bean sprouts
1 large bunch cilantro, leaves removed from stems
3 packages pork flavored ramen noodles, broken into pieces
(or substitute 1 c. toasted almonds or peanuts)
1 bunch scallions, sliced
4 c. cooked chicken
(we used chicken breasts--shredded roast whole chicken would be even better!)
*
Dressing
1 c. olive oil
1/2 c. seasoned rice wine vineagar
4 minced garlic cloves
2 T. grated ginger
1 t. srirrachia
2 T. honey
1 t. salt
2 T. soy sauce
1 packet of ramen seasoning
- In large container (as pictured above, we used a clean produce drawer from the refrigerator) add all salad ingredients.
- Whisk together dressing.
- Mix gently with your hands (we used gloves) so as not to crush the veggies.
- Enjoy with 20-25 of your closest friends or relatives.
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