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Asian-Style Chicken Salad
Cook: 2 mins to 3 mins
Ingredients
- 1 cup salad oil
- 6 tablespoons rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon pepper
- 2 3 ounce package chicken-flavored ramen noodles
- 4 cups finely chopped cooked chicken (3 whole medium chicken breasts)
- 1/2 medium head of cabbage, shredded (4 cups)
- 3/4 cup toasted sliced almonds
- 1 small onion, chopped (1/3 cup)
- 1/4 cup toasted sesame seeds
Directions
1. In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.
2. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
3. Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.
4. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
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Note:
Nutrition Note:
Reduce the calories and fat in this salad by using half as much oil in the dressing and fewer sesame seeds.
Instead of 2 top ramen noodle packages, boil 2 and break up the 3rd one onto the salad. It gives it extra crunch. Great!
4/16/2011 06:42:59 PM Report AbuseI will definitely try this, will use carolynshayes changes.
1/30/2011 08:43:18 PM Report AbuseI am just looking for some potluck recipes. I want to look all 32 potluck recipes and see which one I want to try.
1/30/2011 08:41:34 PM Report AbuseMy husband, son, daughter-in-law and I really liked this. Cider vinegar works as well. I used canola oil. May try a little less oil next time (maybe 3/4 c.).
12/23/2010 08:56:33 AM Report Abuse