Recipe by AMC
"This recipe is not complicated and my family loves it."
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seasoned rice vinegar
3 (3 ounce) packages
chicken flavored ramen noodles
1 large head
iceberg lettuce - rinsed, dried, and shredded
green onions, chopped
canned chicken, drained
toasted and sliced almonds
chopped fresh cilantro
I make this all the time for my family when I have leftover roast chicken. I use the following substitutions: Peanut oil instead of vegetable oil, leftover roast chicken instead of canned chicken and toasted sesame seeds instead of almonds with a little sesame oil sprinkled on to taste. Everyone always raves about it.
It was okay. I would have preferred a sweeter dressing as well. The dressing was just okay, on the bland side. I added canned mandarins to wake up the flavor along with some chow mein noodles to give it a crunch. Was pretty good but I've tried other chinese salads that had more of an oriental flavor.
First off, using pre-shredded cabbage and a bag of salad mix saved me a lot of time!
I made the recipe following the directions but omitted the cilantro because I didn't have any on hand. When I tasted it, it was a very savory taste as opposed to a sweet and sour taste you would expect. I sprinkled sugar over it and kept mixing it in until it tasted the way I liked it. It worked very well.
Some reviewers have commented that it is too oily. I used a large bag of cabbage and a small bag of salad mix. It was not oily at all this way. IF you are afraid it might be too oily for you, add a little dressing at a time to suit your taste.
Overall, a tasty and easy salad!
P.S. So I'm eating this salad and thinking to myself, "Gee, I wonder if adding mandarine oranges would be good?". So I frantically look through the cupboard for oranges and to my dismay there are none. However, there is a can of pineapple. So I added a whole can plus some juice, and wow! This is now a FIVE STAR SALAD!!!
Excellent recipe. I tried it for the first time at my first office potluck for Valentine's Day and everyone who tried it absolutely loved it. I used red cabbage for more color and I added a can of drained water chestnuts because I had it in the cupboard.
This recipe turned out very well. I used only 1/2 cup of vegetable oil along with 1/4 cup sesame oil to give it a more oriental flavor. I also tossed in some toasted sesame seeds.
I made this recipe for me and my husband and we both loved it. I didn't add the onions or cilantro. I substituted the canned chicken for cooked and cubed skinless boneless chicken breast. I added some chow mein noodles and it was great!
Great tasting salad!! I used leftover grilled chicken instead of canned and added 2 tsp of sesame oil to the dressing. I did not have any cilantro or almonds so I substituted unsalted peanuts YES peanuts and it was wonderful. The taste and textures are very satisfying. I served it with individual plates of seasonal fruit and got rave reviews. My 4 year old ate it and that is saying alot.. Even better the next day even though there was only 1 small serving left... TRY THIS
This was pretty good but I would have preferred a slightly sweeter dressing. It was also a little salty.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Yummy Chinese Chicken Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 243
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