Go Back
Print

Asian Chicken Salad

Try this twist on chicken salad for a light refreshing meal!
Course Salad
Cuisine American
Prep Time 10 minutes
Servings 4

Ingredients

  • 1 head cabbage, finely shredded (or a bag of coleslaw mix)
  • 1/2 bunch green onions, chopped
  • 2 chicken breasts, cooked and shredded or chopped
  • 1 package Ramen noodles, uncooked
  • 1/4 c sesame seeds
  • 3/4 c slivered almonds
  • 1/4 c vinegar
  • 1/2 c canola oil
  • 1/4 c sugar
  • 1 tsp Accent
  • 1/2 tsp pepper
  • 1 tsp salt

Instructions

  1. Break ramen noodles into pieces and toast in a skillet along with the almonds and sesame seeds.  Set aside to cool.
  2. Combine cabbage, green onions and chicken in a bowl.
  3. In a pint size jar combine vinegar, oil, sugar, Accent, pepper and salt.  Place lid on jar and shake vigorously until dressing is mixed well. 
  4. Combine cabbage mixture with the toasted noodles and almonds.  Pour dressing over the salad.  Toss and serve.