Asian Chicken Salad
 
 
Author:
Serves: 10
Ingredients
  • Salad
  • 2-3 bonless, skinless chicken breasts
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. slivered almonds
  • 1 head shredded chinese cabbage
  • 1 pkg Oriental Ramen Noodles, uncooked
  • Dressing
  • 1 pkg. Oriental season mix
  • 2 Tbsp. sugar
  • ½ c. oil
  • 3 Tbsp. vinegar
  • salt and pepper
Directions
  1. Boil the chicken until fully cooked. Cut into cubes.
  2. Toast the sesame seeds and almonds. I put them in a pie pan and put them to broil on low. Stay right there and watch them or they'll burn. It doesn't take long, only a minute or so.
  3. Chop up the cabbage and put in a large bowl. Add the seeds and almonds, chicken, and noodles (broken up).
  4. Toss. Mix the ingredients for the dressing. Drizzle on top. Toss again.
  5. Refrigerate about 4 or 5 hours for the flavors to meld and the chicken to absorb some dressing.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/asian-chicken-salad/