Chicken Salad Oriental
2 chicken breasts, cooked, chunked
1/4 cup slivered almonds, toasted
1 small head cabbage, finely chopped
2 green onions, sliced
1 3-ounce package Ramen noodles, oriental flavor
2 tablespoons sesame seeds, toasted
1 tablespoon sugar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons white vinegar
Combine chicken with almonds, cabbage, and green onions. Break Ramen noodles into bowl and pour seasoning packet over them. Toss to coat. Stir into chicken mixture.
In glass jar combine sugar, oil, salt, pepper, and vinegar; 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.
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