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Teriyaki Chicken Noodle Salad

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“Super fast thanks to pre-cooked chicken in the refrigerated section of the grocery store. Substitute white wine vinegar for the rice vinegar if it's all you have. Add 5 minutes to the cook time if you want softer noodles. Omit chicken for an easy vegetarian dish.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (3 ounce) package ramen noodles, broken up
  • 14 cup rice vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 6 cups mixed lettuce greens
  • 2 cups assorted fresh vegetables (carrots, pea pods, sprouts, cucumber, zucchini, onion, anything!)
  • 34 lb cooked chicken

Directions

  1. In a large salad bowl combine salad, veggies, chicken and noodles.
  2. In a smaller dish, mix together the flavor packet from the ramen noodles, vinegar, OJ and oil.
  3. Pour dressing mixture over the salad. If desired, let stand 5 minutes, tossing occasionally to soften the noodles.

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