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oriental chicken salad with crunchy ramen noodles


this is a salad that even non-cabbage eaters love. it is nice and crunchy with great flavor. i once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!


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  1. Prepare dressing and set aside
  2. Smash noodles of top ramen and brown over medium heat in 3 tbs oil
  3. Once noodles have begun to slightly brown
  4. Add slivered almonds
  5. If you start to brown the ramen and almonds at the same time
  6. The almonds will burn before the ramen browns
  7. Once the ramen noodles have turned a dark golden brown
  8. Remove from heat and set aside
  9. Combine cabbage
  10. Green onions
  11. Chicken and sunflower seeds in a large bowl
  12. Add the ramen / almond mixture and stir well
  13. Add dressing and stir to coat
  14. I generally prepare the dressing right before serving
  15. "if it sits in the refrigerator too long
  16. It gets very thick and wont remix well"
  17. Also
  18. This amount of dressing is just the right amount to give the salad a good coating
  19. If you are one of those who likes more dressing
  20. I would recommend making 1 / 2 batch of extra dressing
  21. If you plan on eating this left over
  22. Keep in mind that the noodles will not stay crunchy

Step 13

Total Time in Minute 25

Ingredients Count 12

cooking oriental chicken salad with crunchy ramen noodles

See More Relate Photo


Cooked chicken breasts


Green onion

Slivered almonds

Sunflower seeds

Top ramen noodles


Vegetable oil

Seasoned rice vinegar




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