Oriental Chicken Salad

Cooking with Chef Franklin Dye_-3760062620189703399
2 -3 cups chopped cooked chicken breasts
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles 
3 tablespoons oil

3⁄4 cup vegetable oil 
4 1⁄2 tablespoons seasoned rice vinegar
4 1⁄2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Prepare dressing and set aside.

Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbsp. oil. Once noodles have begun to slightly brown, add slivered almonds. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.

Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.

Add the ramen/almond mixture and stir well. Add dressing and stir to coat.

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