"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Thai Salad Recipe

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This recipe for Chicken Thai Salad, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Helton
Added: Wednesday, September 30, 2009


4 boneless chicken breast, cubed
1 1/2 tbl. Tony's Seasoning
4 cloves garlic, pressed
1 stick butter
2 pkgs. Ramen Noodles
2 sm. pkgs. sliced almonds
2 pkgs Coleslaw Mix
2 bunches of green onions

3 tbl. water
4 tbs. Balsamic vinegar
1 c. oil
7 tbl. sugar
1 tsp. salt
1/2 pepper

In a big bowl place coleslaw mix and chopped green onions.

In large skillet let 1/2 stick butter, Tony's, garlic, & chicken cook down.

In a small pot put 1/2 stick butter, Ramen Noodles with seasoning and almonds stir until lightly toasted.

Add cooked items to the coleslaw and toss together.

Whisk dry and wet ingredients together and pour over salad. Cover and refrigerate. Last 5 days in refrigerator.

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