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Six Sisters Oriental Chicken Salad Recipe

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This recipe for Six Sisters Oriental Chicken Salad is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

Dressing:
3/4 cup vegetable oil
4 1/2 Tablespoons seasoned rice vinegar
4 1/2 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Salad:
2 -3 boneless skinless chicken breasts (cooked and shredded)
1 head cabbage (chopped)
1 bunch green onions (finely chopped)
1/4 cup sunflower seeds
3 Tablespoons vegetable oil
1 (2.5 ounce) package slivered almonds
2 packages Top Ramen noodles (crushed into small pieces)
Directions:
Directions:
In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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