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Hall Cook Book

Chinese Chicken Salad

Category: Salad/Dressing / Submtd By: Betty Newberry

Yield: 12 Servings

You can use left over chicken or prepared chicken nuggets in place of the cooked chicken.

1 Head Cabbage, Shredded	1/4 Cup Sesame Seeds
1Package Top Ramen Noodles,	1/3 Cup Peanuts, Chopped (optional)
-Original Flavor	1/2 Cup Vegetable Oil
1 1/2 Cups Chicken, Cooked And Cut	1/4 Cup Sesame Oil
-Into Bite Size Pieces	1/3 Cup Sugar
1/2 Cup Green Onion, Chopped	1/2 Cup Rice Vinegar

Place shredded cabbage into a large bowl.
Crumble the Ramen Noodles into the cabbage.
Add chicken, onions, sesame seeds, and peanuts.
Toss.

Place the oils, seasoning packet, sugar, and rice vinegar in a jar and shake to mix.
Toss with salad ingredients and serve.

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