Total Calories: 335
Cook chicken in small amount of water, covered, until tender, about 20 to 30 minutes skin, debone, and dice chicken to make 2 cups. Combine chicken with almonds, cabbage, green onions, and uncooked noodles that have been broken up with envelope of seasonings set aside. In glass jar combine sugar, oil, salt, pepper, vinegar, and monosodium glutamate, if desired shake until blended. Pour over salad toss. Add more salt and pepper as needed. Cover and refrigerate for at least 2 hours or for as long as 24 hours. Serve on crisp salad greens garnished with tomato wedges.
Note: To toast sesame seeds, spread in shallow pan in single layer bake at 350 degrees F. for 2 to 3 minutes, stirring occasionally. To toast slivered almonds, spread in single layer in shallow pan bake at 350 degrees F. for about 5 minutes.
This Chicken Oriental Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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