Chinese Chicken Salad - Linda's recipe
Simple Chicken salad with ramen noodles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1/4 cup granulated sugar
- salt and pepper to taste
- 2 tablespoons cider vinegar
- 1 cup canola oil
- dressing
- 1/2 cup sliced almonds toasted
- 1/4 cup sesame seeds toasted
- 4 boneless chicken breast halves cooked and cut into bite size pieces
- 1 large cabbage chopped or sliced into thin strips
- 2 green onion sliced
- 1 can water chestnuts (optional) drained, i don't put these in.
- 2 packages oriental ramen noodles broken up and toasted
- 2 teaspoons soy sauce i use 1 tablespoon
- 1/2 of a lemon for lemon juice i use 1 tablespoon bottled lemon juice
- 2 seasoning mix packages from ramen noodles i like the pork ramen seasoning.
- Carbohydrate 13.8223140642891 g
- Cholesterol 30.643125 mg
- Fat 40.7615953399488 g
- Fiber 5.87725000888479 g
- Protein 16.2806609388489 g
- Saturated Fat 4.74960297102258 g
- Serving Size 1 1 Serving (292g)
- Sodium 1243.18106119878 mg
- Sugar 7.94506405540429 g
- Trans Fat 1.23720546920398 g
- Calories 471 calories
Add first 3 ingredients into a large serving bowl (and if you want water chestnuts). Place noodles, sesame seeds and almonds on a cookie sheet. Broil on low in oven till toasted. Add to the serving bowl. For dressing, whisk the last 7 ingredients together in a small bowl until thick. Pour dressing into the rest of the ingredients (salad) in the bowl, mix, and serve. You can use any ramen noodle flavor you like, we prefer the pork seasoning.
