Chinese Chicken Salad

1/2 head cabbage, chopped
1 package Top Ramen noodles (chicken flavor)
1 green onion (optional)
1 can (10 0z) of white chicken chunks
1 package (2oz) slivered almonds

2 1/2 Tbsp sugar
4 Tbsp rice vinegar
1/2 cup light olive oil
1/2 tsp seasoned salt
1/2 tsp salt
flavor packet from noodles

Mix the last 6 ingredients together. Break the noodles into small pieces and stir. Then add the chopped cabbage and chicken chunks. (I cut the chunks into bite size pieces.) Stir. Refrigerate for at least an hour. Now brown the slivered almonds in butter. Set on paper towel or napkin to cool and absorb excess butter. Just before serving, toss almonds in salad so they don't lose their crunch. This will keep 3-4 days in the refrigerator. Serves 4-6.

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