"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Japanese Chicken Salad Recipe

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This recipe for Japanese Chicken Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Bentley
Added: Wednesday, October 21, 2009


1 10 oz bag shredded cabbage
2 cups boiled chicken, hand shredded
1 pkg chicken flavor Ramen noodles, uncooked and broken up
2 green onions, thinly sliced
2 Tblsp sesame seeds, toasted
2 oz sliced almonds, toasted

1pkg seasoning from Ramen noodles
cup canola oil
3 Tblsp white vinegar
1 Tblsp sugar
1 tsp salt
tsp pepper

Mix first 6 ingredients. Mix dressing ingredients in separate bowl and pour over salad. Mix well and refrigerate four or more hours. Mix well before serving.

Personal Notes:
Personal Notes:
This is a great Spring and Summer salad. I always double the recipe because one is never enough!




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