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Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from Hansens in the Kitchen, 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!

Kristin Hansen


6 skinless, boneless chicken breasts
Yoshida's gourmet Sauce
1/2c canola oil
1tsp sesame oil
6Tbsp rice vinegar
4Tbsp sugar
1 Ramen noodle packet (chicken flavor)
1 bag coleslaw mix or 1 head cabbage finely chopped
1 bunch green onion, chopped

Refrigerate everything until ready to serve.
Bake chicken in Yoshida's sauce at 350 for one hour. Cut into bite size pieces and set aside.
Dressing: Mix oils, vinegar, sugar and packet.
Salad: Mix prepared coleslaw mix (or finely chopped head of cabbage) with chopped green onions. When ready, add chicken to ramen noodles, broken into pieces to the salad mixture. Pour dressing over mixture, toss lightly and serve.




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