Hall Cook Book
Chinese Chicken Salad
Category: Salad/Dressing / Submtd By: Betty Newberry
Yield: 12 Servings

You can use left over
chicken or prepared chicken nuggets in place of the cooked chicken.
1 Head Cabbage, Shredded
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1/4 Cup Sesame Seeds
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1Package Top Ramen Noodles,
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1/3 Cup Peanuts, Chopped (optional)
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-Original Flavor
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1/2 Cup Vegetable Oil
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1 1/2 Cups Chicken, Cooked And Cut
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1/4 Cup Sesame Oil
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-Into Bite Size Pieces
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1/3 Cup Sugar
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1/2 Cup Green Onion, Chopped
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1/2 Cup Rice Vinegar
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Place shredded cabbage into a
large bowl.
Crumble the Ramen Noodles into the cabbage.
Add chicken, onions, sesame seeds, and peanuts.
Toss.
Place the oils, seasoning packet, sugar, and rice vinegar in a jar and shake
to mix.
Toss with salad ingredients and serve.
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