Chinese Chicken Salad

(courtesy of Kristie Kinder of Reno, Nev. Serves 6 to 8)


1 medium head cabbage, shredded or chopped

1 bunch green onions, finely chopped

4 tablespoons butter

2 packages Ramen noodles

2 tablespoons sesame seeds

½ cup slivered almonds

2 to 3 cups chopped, cooked chicken breast (depends on the amount of chicken you like)


½ cup canola oil

1 tablespoon soy sauce

⅓ cup sugar

¼ cup seasoned rice vinegar

Salt and pepper to taste

Prepare dressing and set aside.

Crush Ramen noodles and lightly brown in butter over medium heat. Add almonds and sesame seeds. Once Ramen noodles have turned dark golden brown, remove from heat and set aside.

Combine cabbage, green onions, and chicken in large bowl. Add noodle/almond mixture and stir well. Add dressing and stir to coat.




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