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Asian Chicken Salad Recipe

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This recipe for Asian Chicken Salad, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy (Sherri) Cooper
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3oz pkg Oriental-flavor Ramen Noodles
1/2 cup sliced Almonds
3/4 cup bottled Red Wine Vinaigrette
1 16 oz pkg Coleslaw mix or Broccoli Slaw mix
2 cups cooked Chicken - canned works fine
1/2 cup fresh cilantro leaves - chopped
2 scallions, both white & light green parts -chopped to make 1/2 cup

Directions:
Directions:
Break up ramen noodles and place them and the almonds on a rimmed baking sheet. Bake in reheated oven 350 until the noodles and almonds turn light brown - 6-7 minutes.
Meanwhile, pour red wine vinaigrette into a measuring cup and stir in packet of seasoning from the ramen noodles. Set aside.
Place slaw mix, chicken, cilantro and scallions in a large serving bowl. Pour salad dressing over salad and toss to coat., Scatter toasted almonds and noodles on top and serve.

 

 

 

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