Oriental Chicken Salad

What you’ll need:

  • 2-3 chicken breasts
  • 1/2 c rice vinegar
  • water
  • 2 T Oil
  • 1 package of oriental ramen noodles
  • 1/2 c slivered almonds
  • 1/2 c sunflower seeds
  • 1 bag (4 c) shredded cabbage


Boil chicken breast with the 1/2 cup of rice vinegar and enough water to cover chicken.** Boil until cooked through. Cool and shred.

Heat oil in a saucepan. Add sunflower seeds, crushed ramen noodles, and almonds. Toast until golden. Remove from heat and cool mixture on paper towels.

In a large salad bowel combine cabbage, chicken, nut mixture, and dressing. Chill in refrigerator for 20-30 minutes. Enjoy!

Salad Dressing

  • 1/2 c rice vinegar
  • 1/2 c salad oil
  • 5 tsp sugar
  • 1/2 tsp pepper
  • Seasoning package from the Raman noodles (optional)**

Combined all ingredients. Add to salad.
**Note: Raman seasoning could be added to rice vinegar and water when boiling chicken

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