Oh Yum. I absolutely LOVE chicken salad. This is a salad I make to take to potlucks since it is such a crowd pleaser, and it’s actually quite economical. You can find plenty of versions of this recipe on the internet, but this one was given to me, so it’s the only one I’ve tried. It is high in sodium and MSG because of the ramen soup packets used to make the dressing, which is why I categorize this as a “regular” recipe and not a “healthy” one, but the raw veggies are good for you, so be sure to give it a try. You’ll be asked for the recipe!
2 chicken breasts, cooked and chopped
1 bunch chopped green onions, or to taste
3 pkgs. chicken ramen noodles, uncooked, semi-crushed
1 small cabbage, chopped
3 T. sesame seeds and 3 T. chopped almonds, lightly toasted on cookie sheet, cooled.
4 T. sugar
5 T. lemon juice
3/4 cup light olive oil
1 t. each salt & pepper
1 t. sesame oil
3 seasoning packs from ramen noodles
Mix together dressing and pour over salad. Mix well and chill several hours or overnight to soften the noodles. Mix again before serving.