Wednesday, January 11, 2012

Asian Chicken Salad

Yes, this can count as healthy because there are tons of veggies in it and white chicken. So there! Plus, if you want, you can cut down on some of the oil and such. This recipe is courtesy of my awesome cousin, Tricia. Mother of 5 girls. Busy as can be. Positive as all get out! My husband gets so excited when we go to family functions and this salad is there.

4 chicken breasts, cooked and cubed
6 c. shredded cabbage
4 stalks celery, chopped
2 pkg. chicken flavored Top Ramen noodles, broken
1 c. slivered almonds, toasted (opt)
2 tbsp. sesame seeds, toasted (opt.)
1 bunch green onions, sliced
2 Tbs. sugar
½ c. oil
¼ c. soy sauce
Seasoning packages from noodles
Salt and pepper to taste
In large bowl combine all the salad ingredients. Mix together ingredients for dressing, pour over salad, mix and serve soon after. (The longer you let it sit after dressing poured on, the softer the ramen noodles are.)
Also, I sometimes buy the bag of coleslaw mix from the store and just use that – carrots and all. Saves time cutting cabbage.

1 comment:

Lauren Byers said...

mmm this sounds so good. My mom used to make a salad like this. I should try this recipe!! :)


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