Monday, February 28, 2011


This ORIENTAL CHICKEN SALAD is fast, easy and very good!  We've had it in our area for many years now, and it's been served for many occasions.  With some unlikely ingredients, the flavors blend so nicely.  It has all the elements that make a great salad so good--crunch--with nuts, seeds and veggies, and tender chicken breasts.  The salad can be made ahead; in fact, it's better if made the night before, or at least chilled for several hours if possible. 

2 cups chicken breast, cooked and cubed
4 cups shredded cabbage (I use bagged coleslaw)
4 green onions, chopped
1/2 cups slivered almonds
2 Tablespoons sesame seeds
1 pkg Chicken Ramen noodles, uncooked and broken up
1 small package frozen peas, thawed
1/4 cup vinegar
2 Tablespoons sugar
1 flavor packet from the Ramen noodles
1/4 cup canola oil
1/2 teaspoon salt
pepper to taste

Cook breasts; cube.  Set aside.  Combine cabbage, chopped green onions, sesame seeds, peas, slivered almonds and broken Ramen noodles.  Add cubed chicken and toss together.  FOR DRESSING, combine vinegar, oil, sugar, salt and pepper, and contents of the flavor packet.  Shake well, making sure the sugar and packet are dissolved.  Pour over cabbage and chicken mixture.  Toss well.  Chill over night, or for several hours at least. 

Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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