Asian-Style Chicken Salad
8 servings
1 cup salad oil
6 tablespoons rice vinegar
1/4 cup sugar
1/2 teaspoon pepper
2 3 - ounce package chicken-flavored ramen noodles
4 cups finely chopped cooked chicken (3 whole medium chicken breasts)
1/2 medium head of cabbage, shredded (4 cups)
3/4 cup toasted sliced almonds
1 small onion, chopped (1/3 cup)
1/4 cup toasted sesame seeds
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside.
In a large saucepan, bring 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 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well.
Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours.
~*Piper*~
http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment