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Ramen Noodle Oriental Chicken Salad from A family favorite that is perfect for summertime barbecues! #sixsistersstuff #recipe #salad #chicken

  • Marie Thompson

    Ingredients: Dressing: 3/4 cup vegetable oil 4 1/2 Tablespoons seasoned rice vinegar 4 1/2 Tablespoons sugar 2 teaspoons salt 1 teaspoon pepper Salad: 2 -3 chicken breasts, cooked and shredded 1 head cabbage, chopped 1 bunch green onion, finely chopped 1/4 cup sunflower seeds 3 Tablespoons vegetable oil 1 (2 1/2 ounce) package slivered almonds 2 packages Top Ramen noodles, crushed into small pieces

  • Marie Thompson

    Directions: In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving. In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds and continue stirring over heat until golden brown.

  • Marie Thompson

    Once cool, add ramen mixture to the cabbage mixture and stir to combine. Add dressing and toss to coat before serving to avoid the noodles getting soggy.

Healthy Chicken Salad Sandwiches - tasty, healthier version of chicken salad using Greek yogurt in place of Miracle Whip.

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