Oct 6, 2010

Chinese Chicken Salad

2 c. chicken, cooked and cubed
1 chinese cabbage, chopped
2 c. green onions, chopped
2 pkg. TopRamen, broken up (without seasoning added)
1/2 c. sunflower seeds or almonds
1/2 c. canola oil
1 t. soy sauce
1/2 c. sugar
1/4 c. vinegar

1. Make the sauce and set aside.
2. Mix all the other ingredients in a salad bowl; pour dressing on top
3. Refridgerate or at least wait 20 minutes before serving.

-Chalotte Nebeker

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