JAPANESE CHICKEN SALAD 
4-5 chicken breasts, cooked & deboned
1 head cabbage, chopped
2 pkgs. Ramen noodles, oriental flavor, crushed
4 green onions, chopped
6 oz. slivered almonds
4 tbsp. sesame seeds
1/4 - 1/2 c. sunflower seeds

DRESSING:

1 pkg. seasoning from noodles
2 tbsp. sugar
1 c. oil
2 tsp. salt
1 tsp. pepper
6 tbsp. vinegar

Place almonds, sesame and sunflower seeds on cookie sheet. Toast at 300 degrees for 10 minutes. Mix together all salad ingredients. Pour dressing over and stir. Refrigerate overnight.

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