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Oriental Chicken Salad




Source of Recipe


Internet


List of Ingredients




2 whole chicken breasts, cooked and shredded into long strips about 1 by 1/4 inch long
8 teaspoons toasted sesame seed
8 teaspoons toasted slivered almonds
1 small head cabbage, thinly sliced
4 whole scallions, chopped
1 package instant Japanese noodles (Ramen) or Oriental Oodles of Noodles, uncooked, crumbled

Dressing:
4 teaspoons sugar
1 teaspoon salt
2 tablespoons vinegar (we used balsamic)
1 cup salad oil (we used canola)
1 teaspoon pepp



Recipe



Mix dressing ingredients in a jar; shake to mix well.

To toast the almonds and sesame seed, put in a pan with 2 tablespoons butter. Bake at 350 degrees for 10 to 15 minutes or until golden. Mix dressing with chicken (we poached it in the microwave), cabbage, onions, sesame seed, noodles and almonds. Let sit for 2 hours or overnight in refrigerator. Toss again before serving.