"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kim
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bunch cilantro chopped
6 green onions chopped
1/2 head cabbage chopped, or pkg cole slaw mix
2 pkg. Top Ramen noodles, crumbled
3 chicken breasts, cooked and shredded*

Dressing:
1 c. mayonnaise
1/4 c. soy sauce
3 T. sugar
3 T. vinegar
3 T. sesame oil

Directions:
Directions:
In a large bowl, mix together cilantro, cabbage, and green onions. * In order to shred chicken easily, boil chicken breasts for at least one hour and then let sit in hot water for another hour. Chicken will be tender enough to shred with a fork. Let chicken cool.

Add chicken to the bowl. Make up dressing mix in a separate bowl with a wire whisk. Refrigerate dressing until read to use. Just before serving, add crumbled Ramen noodles to the salad. Add dressing and toss to coat evenly.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes (minus cooking time for chicken)

 

 

 

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