Monday, November 8, 2010

Chinese Chicken Salad

Chinese Chicken Salad
2 1/2 C. cooked white chicken
3 Tbs. sesame seeds
5 C. cabbage, chopped fine
3 Tbs. Slivered almonds
1 pkg. instant Top Ramen Noodles (chicken flavor), added dry and broken up
2 green onions, chopped tops
2 Tbs. sugar
1/2 tsp. pepper
1/2 C. oil
1 pkg. seasoning mix from Top Ramen soup
3 Tbs. lemon juice
1 tsp. salt
Mix dressing ingredients in a bowl and set aside. Be sure to add the seasoning mix to the lemon juice before the oil or it will float and be hard to dissolve. Add all the other ingredients, stirring well. Cover and refrigerate overnight so noodles will soften.
For variations: add unshelled sunflower seeds, red cabbage, carrots (this works well with the store bought coleslaw packaging). You may substitute 4 tablespoons vinegar for the lemon juice.

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