Recipe by Rachel
"This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving."
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rotisserie chicken, meat removed and shredded
1/2 medium head
green onions, sliced
1 (3 ounce) package
ramen noodles (such as Nissin® Top Ramen)
apple cider vinegar
ground black pepper
I doubled the dressing as Brenda suggested. I took the salad to a potluck and it must have been a hit because the bowl was half empty. Very good.
A little dry. Needs more dressing. Next time I'll add more sweetener.
I altered dressing recipe: 1/4 cup olive oil, 1/4 cup sesame oil, used rice vinegar in place of apple cider and added 1 Tablespoon soy sauce. Also, toasted the almonds and sesame. Excellent.
crunchy -sweet, tangy and filling. I had to adapt, a lot. I used crunchy wont-ton strips, honey coated sunflower seeds and regular vinegar. Only since where I live, the little grocery does not offer a big variety and I use what I have on hand.
I did double the dressing to make sure it was well coated.
It turned out delicious and we will make it again.
My husband and I loved this. I did double the dressing and added a little more vinegar to the dressing. I also used about 2 TBS sesame oil instead of some of the olive oil and added fresh ginger because we love those flavors. Definitely a keeper
Super simple. I used purple cabbage & only doubled the vinegar after reading the other comments. Will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chinese Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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