Chinese chicken salad #2

Yield: 1 servings

Measure Ingredient
2 packs Top Ramen soup mix, chicken 3 ounce packages
1 \N Small head cabbage chopped OR shredded about 8 cups
½ cup Vegetable oil
2 tablespoons Rice vinegar
2 tablespoons Sugar
4 \N Green onions, chopped about 1 1/4 cups
1 cup Toasted almonds
2 cups Cooked, cut up chicken
2 tablespoons Soy sauce
\N \N Flavor packets from soup
2 tablespoons Toasted sesame seeds



To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken.

To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad.

TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor.

Printed in the June 11, 1992, issue of the Los Angeles Daily News.

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