Regina's Chinese Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
12-14
ingredients
- 3 -4 lbs boneless skinless chicken breasts
- 3 (3 ounce) packages ramen noodles (discard seasoning packets)
- 1⁄2 cup almonds, sliced
- 1⁄2 cup sunflower seeds
- 1⁄4 cup sesame seeds
- 1⁄2 cup butter
- 1 head iceberg lettuce
- 1 head red leaf lettuce
- 8 green onions, chopped
-
DRESSING
- 1 cup canola oil
- 1⁄3 cup cider vinegar
- 1⁄2 cup sugar
- salt and pepper
directions
- Mix dressing ingredients first and store in refrigerator until chilled. This can be done ahead of time, if desired.
- Cook and cool chicken breast. They can be cooked according to your preference; I usually boil them in Swanson's chicken broth rather than water. Once cooled, shred or cube and keep in refrigerator until salad is ready to mix.
- In large skillet, melt butter and crunch up the Ramen noodles (discarding the seasoning packets), along with the almonds, sunflower seeds (shelled) and sesame seeds, stirring often until they are a golden brown.
- Remove and cool completly before mixing with other ingredients.
- Shred, cut or tear lettuce and put in a large bowl to be mixed with remaining ingredients.
- Combine lettuce mix, Ramen mix, chilled chicken, and dressing.
- NOTE: As stated above, this salad can be made ahead of time if desired, and kept seperated in ziploc bags for mixing later.
- You can also substitute cabbage for the lettuce, if desired.
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RECIPE SUBMITTED BY
Suzanne
United States