Japanese Chicken Salad
Serves 6
2 Tb. Salad oil
1 package Oriental noodle soup mix, no seasoning
1/2 cup sliced almonds
2 Tb. Sesame seeds
2 cups shredded or diced cooked chicken breast
4 cups finely shredded green cabbage
1/2 cup chopped green onions
Rice Vinegar Dressing
1/3 cup salad oil
1/3 cup rice vinegar
5 tsp. sugar
1/2 tsp. pepper
Heat oil in wide frying pan over medium-high heat. Crumble noodles; add to oil with almonds and sesame seeds. Cook, stirring until browned (3 to 4 minutes). Lift out mixture; drain.
In a salad bowl, combine noodle mixture, chicken, cabbage, and onions. Prepare rice vinegar dressing and pour over salad. Mix lightly until well coated. Season with salt if desired.
Note: I have doubled the recipe except for the chicken to extend the recipe for larger crowds and have had good results.
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