JAPANESE CHICKEN SALAD 
2 tbsp. salad oil
2 tbsp. sesame seed
1/2 c. sliced almonds
1 pkg. Top Ramen Oriental noodles
4 c. shredded cabbage
1/2 c. sliced green onion with tops
2 c. cooked boneless chicken breasts, cubed

DRESSING:

1/3 c. salad oil
1/3 c. white vinegar
1/2 tsp. pepper
5 tsp. sugar

Stir fry almonds, noodles (crumbled, discard seasoning packet) and sesame seeds in 2 tablespoons salad oil until brown, about 4 minutes. Drain on paper towel. Put together in large bowl. Don't add crunchies and dressing until ready to serve.

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“JAPANESE CHICKEN SALAD”

 

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