We enjoy this salad often. I think I could eat the whole bowl myself. This is a handy salad to fix ahead of time, even the night before. Layer ingredients in bowl, cover and refrigerate. Add dressing when ready to serve. Sorry I can't send the recipe for the delicious Filipino mango peeking at the edge of the picture.Oriental Chicken Salad
2 cups diced chicken
4 cups thinly sliced Chinese cabbage (I try to get the ones with darker
green leaves. Regular cabbage can be used)
1 package chicken-flavored ramen noodles, broken up
2 T. sesame seeds, toasted
1/4 cup slivered almond, toasted
Optional–chopped broccoli, sliced celery, sliced green onions, chopped cauliflower, frozen peas
1/4 cup vinegar
1/4 cup vegetable oil
2 ½ T. sugar
1 flavoring packet from ramen noodles
Prepare salad dressing by combining vinegar, oil, sugar and 1 flavoring packet from ramen noodles. Toast sesame seeds and almonds in 350 degree F. oven for 3-5 minutes. Place chicken, cabbage, and desired vegetables in mixing bowl. Add sesame seeds, almonds and broken noodles. Pour dressing over salad. Mix well.
3 comments:
This is just like how I make mine, and seeing the picture makes me want it right now!!! Too bad my family doesn't eat stuff like this, oh well, more for me.
That looks delicious- I am going to try it!
This is a little different than the recipe I have always used. I tried it this week and loved it! I especially like the idea of adding more veggies. We did broccoli, peas, and green onions. I think it really added to the taste and texture! Thanks for the salad upgrade!
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