"Hunger is the best sauce in the world."--Cervantes

Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Huber
Added: Wednesday, September 24, 2008


Use desired amount:
Diced chicken pieces
shredded cabbage (green, red, or both)
chopped green onions
sesame seeds (usually a handful)
slivered almonds (usually 1/2 cup or more)
Raman noodles (1-2 packages depending on amount of cabbage.)
1/2 cup oil
3 Tblsp rice wine vinegar
2 Tblsp sugar
1 tsp salt
1/4 tsp pepper

Salad is best if made the night before and allowed to sit with dressing overnight.

Either use canned diced chicken or season and pre-cook and dice chicken breast. Chicken should be cool before adding to salad.

Shred cabbage to the desired amount; usually 1/2 of a head each if using both green and red cabbage.

Combine ingredients except for Raman noodles. Mix well and let sit overnight. Just before serving, crush up Raman noodles and mix into salad.




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