Asian Chicken Salad

Contributed By: dlicea
??

This is a great chicken salad that lasts for a few days in the frig. and makes for some great ready to eat lunches.

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: No Cooking Required
Number of Servings: 8
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Lunch
Entree
Salads & Dressings

Scroll over the empty stars to rate.
  1 rating
  Read (1)/Add a Comment

Ingredients

3 Chicken breasts - cooked and shredded
2 tbsp Sliced toasted almonds
2 tbsp Toasted sesame seeds
1 Small cabbage, shredded
2 Green onions, chopped
1 package Top Ramen noodles (oriental flavor)
Dressing:
2 tbsp Sugar
2 tbsp Rice vinegar
1/2 cup Salad oil
1 tsp Soy sauce
1/2 tsp Pepper
1 tsp Seasoning salt
1 Season packet from top ramen

Preparation

Combine ingredients in large salad bowl. Combine dressing ingredients and pour over salad. Mix salad and dressing together. Let sit in the refrigerator about 2 hours before serving to let the flavors blend together.

Cook's Notes

Nutrition Information

Recipe Comments

Commented by: amethystx

Toast the Ramen noodles together with the sesame seeds and sliced or slivered almonds. If saving in the fridge for future eating, keep the toasted (crunchy} ingredients separate from the rest of the salad. You can also leave out the ramen seasoning packet. This is a FABULOUS salad!