Chinese Chicken Salad


  • 1 cup Canola Oil
  • ½ cups Sugar
  • 3 whole Chicken Breasts Cooked And Cubed (See Note)
  • 2 Tablespoons Low Sodium Soy Sauce
  • ½ cups Rice Wine Vinegar, I Use Nakano Seasoned Rice Wine Vinegar
  • 2 Tablespoons Sesame Seeds
  • + 5 more ingredients
    • 1 package (3 Oz. Size) Top Ramen, Noodles Only, Broken Into Small Pieces
    • ½ cups Sliced Almonds
    • 2 Tablespoons Canola Oil
    • 3 whole Green Onion, Sliced Thinly
    • 2 heads Napa Cabbage, Chopped With The White Core Removed

Note: Pre-cook chicken breasts with salt, pepper, and granulated garlic seasoning. Cool, cube and set aside. (This is a great recipe for leftover chicken breasts.) In a blender or Magic Bullet blender, pour the dressing ingredients and mix until creamy-looking. If it separates before serving, jus...

View full recipe at SpringPad


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