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Chicken Salad Recipe

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

Louise Minyard
Added: Monday, March 24, 2008


2 pkgs. Ramen Oriental style noodles
2-4 cooked chicken breasts
4 green onions, chopped
4 tbsp. almonds, sliced
4 tbsp. sesame seeds
1 can water chestnuts
1 pkg. broccoli slaw
olive oil
red wine vinegar

Crumble noodles. Brown the almonds and sesame seeds. Add to noodles. Add chicken breasts (cut up in pieces), green onions, water chestnuts (drained), and broccoli slaw. Top with dressing made by combining
7 tbsp. red wine vinegar
1 c. olive oil
2 tbsp. plus 1 tsp. sugar
2 tsp. salt
1 tsp. pepper
Mix all of the ingredients for the dressing, pour over the salad. Chill at least 3 hours or overnight.

Personal Notes:
Personal Notes:
This may be kept all week. We eat on this about a week.




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