Wednesday, July 30, 2008

Chinese Chicken Salad

2 cups of shredded cooked chicken
1 pkg. of coleslaw mix
3 onions (green) sliced
1 small avocado, diced, optional
1 pkg. of top ramen noodles

Salad Dressing Base
3T. vegetable oil
1/4 cup rice wine vinegar
1/2 tsp. dry mustard
1 T. sesame oil
2 tsp. lite soy sauce
1 T. honey or more to taste
1 pkg. ramen soup mix
2 T. sesame seeds

Preheat oven 350 degrees combine dressing in a jar and shake well crush the ramen noodles and mix with sesame seeds in an ungreased cake pan. Toast in the oven 10-12 minutes until the noodles and sesame seeds are golden brown. Toss chicken, coleslaw mix, and green onions with salad dressing. Sprinkle noodle toppings..

Complete menu by serving with breadsticks, chinese rice, and orange. 

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