Oriental Chicken Salad - Cheshire Cat
Created by muffinlady on October 29, 2011
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 0m
- Recipe #1680
Ingredients
- 3/4 cup vegetable oil
- 3 tablespoons dark sesame oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons plus 2 teaspoons gsranulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 3-ounce package ramen noodles (reserve seasoning package for another use)
- 1 pound chicken, cooked and chopped
- 1/2 teaspon garlic salt
- 1/2 teaspoon paprika
- 8 cups shredded green cabbage (approximately 1 medium head)
- 2/3 cup green onions, chopped (about 10)
- 1 cup toasted sliced almonds (4 ounces)
How to Make
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Step 1: Combine vegetable oil, sesame oil, rice vinegar, sugar, soy sauce and ginger in a bowl.
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Step 2: Break ramen noodles into small pieces. Put in bowl with marinade and stir to evenly coat.
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Step 3: Cover and refrigerate overnight
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Step 4: Sprinkle chopped cooked chicken with garlic salt and paprika. Stir to evenly coat. (I leave out this step when making for potluck)
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Step 5: 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.
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Step 6: To toast nuts, spread on baking sheet and bake in 275 degree oven 5-8 minutes or until brown. the recipe says 375 but that burns.
Nutritional Facts
- Serving Size: 1 (147.3 g)
- Calories 261.3
- Total Fat - 19.1 g
- Saturated Fat - 4 g
- Cholesterol - 22.3 mg
- Sodium - 700.5 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.3 g
- Sugars - 1.3 g
- Protein - 13.2 g
- Calcium - 123.7 mg
- Iron - 2.8 mg
- Vitamin C - 27 mg
- Thiamin - 0.3 mg