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Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from Calvary Chapel Myrtle Beach 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!

Contributor:  
Contributor:  
Carol Dozler

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage
cup green onion
2 cups cooked diced chicken breast
4 Tablespoons sesame seed(toasted)
1 cup slivered almonds (toasted)
2 packages chicken flavored Top Ramen noodles

Dressing:
1 cup vegetable oil
6 Tbsp vinegar
4 Tbsp sugar
1 tsp salt
1 tsp pepper
2 pkgs Top Ramen seasonings

Directions:
Directions:
Prepare dressing in advance to allow flavors to blend. Combine all ingredients in a sealable container like a mason jar and shake together. Refrigerate for at least one hour.

Toast almonds and sesame seeds in a pie tin for about 5 minutes or until lightly brown in a 350 oven. Let cool. Place noodles into a gallon zip lock bag and break up using a rolling pin or mallet. Cut up cabbage into bite size pieces and put into a large salad bowl. Add green onion and cooked diced chicken breast.
Add the toasted almonds, sesame seeds and Top Ramen noodles just before serving so they stay crisp. Pour dressing on top and toss.

 

 

 

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