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susan s i ll eat it if you make it chicken salad


this recipe is part of the june 2002 ready set cook contest. after i made this up i showed the recipe to my friend susan and she said she would eat if if i would make it. 'nuff said.


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  • Carbohydrates: 467.4
  • Fats: 37.0
  • Dietary Fiber: 8.0
  • Minerals: 51.0
  • Proteins: 44.0
  • Vitamins: 37.0
  • Water: 13.0


  1. Soak the ramen noodles in hot water until al dente
  2. Drain
  3. Cut the chicken breasts into thumbnail size cubes
  4. Saute in olive oil until browned
  5. Coarsely chop the mushrooms and scallions
  6. Shred the cilantro
  7. Mix the chicken
  8. Mushrooms
  9. Scallions and cilantro with the ramen noodles
  10. In a pot or in a microwave safe bowl
  11. Mix the peanut butter
  12. Red pepper flakes
  13. Soy sauce
  14. Salt and pepper and the minced ginger
  15. "if the mixture is too thick
  16. Add a little water until its as thin as you like it"
  17. Heat to boiling
  18. And remove from heat
  19. Toss with the chicken / veggie / ramen noodle mixture
  20. Chill for two hours in the refrigerator
  21. Serve and impress guests

Step 13

Total Time in Minute 30

Ingredients Count 11

cooking susan s i ll eat it if you make it chicken salad

See More Relate Photo


Ramen noodles

Chicken breast

Fresh mushrooms

Smooth peanut butter



Red pepper flakes

Olive oil

Soy sauce

Salt and pepper

Fresh ginger

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