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Asian-Style Chicken Salad Recipe

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This recipe for Asian-Style Chicken Salad is from Teresa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Cup salad oil
6 Tbs rice vinegar
¼ Cup white sugar
½ tsp. pepper
2 3-oz packages chicken-flavored ramen noodles
4 Cups finely chopped cooked chicken (3 whole medium chicken breasts).
½ of a medium head of cabbage, shredded (4 cups)
¾ Cup toasted sliced almonds
1 small onion, chopped fine (1/3 cup)
¼ Cup toasted sesame seeds (opt)
Directions:
Directions:
1. In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.
2. In a large saucepan, ring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour ¼ cup of the oil and vinegar mixture over ramen noodles and toss to coat.
3. Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.
4. Pour the remaining oil and vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I use onion powder instead of the raw onion.

 

 

 

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