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Susan's I'll-Eat-It-If-You-Make-It Chicken Salad

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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, mushrooms, scallions and cilantro with the ramen noodles.
  8. In a pot or in a microwave safe bowl, mix the peanut butter, red pepper flakes, soy sauce, salt and pepper and the minced ginger.
  9. If the mixture is too thick, add a little water until it's as thin as you like it.
  10. Heat to boiling, and remove from heat.
  11. Toss with the chicken/veggie/ramen noodle mixture.
  12. Chill for two hours in the refrigerator.
  13. Serve and impress guests.

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