Oriental Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup vegetable oil3 Tbsp dark sesame oil3 Tbsp rice wine vinegar2 Tbsp plus 2tsp sugar1 Tbsp soy sauce1 tsp ground ginger1- 3oz pkg Ramen noodles1 pound of chicken, cooked and chopped1/2 tsp garlic salt1/2 tsp paprika3/4 of medium head of cabbage1/2 of small head of red cabbage2/3 c chopped green onions1 cup toasted sliced almonds
Combine vegetable oil, rice vinegar, sugar, soy sauce, and ginger in a bowl. Break the ramen noodles into small pieces (no seasoning packet) and put into the bowl with the marinade. Stir to evenly coat. Cover and refrigerate for at least 3 hours or overnight.
Sprinkle chopped cooked chicken w/ garlic salt and paprika. Stir to evenly coat.
In a very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage, and chopped green onions. Stir until evenly mixed. Fold in sliced almonds
Note: to toast nuts, spread on baking sheet and bake in 375 degree oven for 5-8 minutes or until brown.
Makes approx. 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user PKMALLORY.
Sprinkle chopped cooked chicken w/ garlic salt and paprika. Stir to evenly coat.
In a very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage, and chopped green onions. Stir until evenly mixed. Fold in sliced almonds
Note: to toast nuts, spread on baking sheet and bake in 375 degree oven for 5-8 minutes or until brown.
Makes approx. 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user PKMALLORY.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 16.9 g
- Cholesterol: 2.6 mg
- Sodium: 206.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.2 g
- Protein: 3.7 g
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