Chinese Chicken Salad

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Chinese Chicken Salad
Chinese Chicken Salad

Fresh, light salad that’s easy to put together. Good for a potluck party, too!

1 pkg. cole slaw mix or broccoli slaw mix (or use 4 cups shredded cabbage, broccoli and carrots)
1 or 2 pkg. Ramen noodles (or use 2 cups chow mien noodles)
1 can chicken (12.5 oz.), drained (about one cup cooked chicken)
2 T. toasted sesame seeds
1/2 cup toasted almond slices
1 chopped green onion (opt.)

1/3 cup white vinegar
2/3 cup rice vinegar
2/3 cup vegetable oil
2 T. sesame oil
2 T. sugar
2 t. salt
1/2 t. soy sauce
Freshly ground black pepper
Fresh ginger, grated (about 1 t.)

Mix salad ingredients together in large bowl. To toast sesame seeds and almonds, bake in a large pan in a 400 degree oven for 5 minutes. Shake dressing ingredients together, then pour over salad. If using chow mien noodles, mix in last to preserve the crunch. You could also mix in the nuts and seeds last. If using Ramen noodles, do not use the flavoring packet, only the noodles. Marinating in the refrigerator for 2 hours will soften the noodles. The salad can be eaten immediately, but the flavors will blend during the two-hour chill. Store in the refrigerator for 2-3 days.

6 servings


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