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Japanese Chicken Salad


2 tbsp. salad oil
1/2 c. sliced almonds
2 tbsp. sesame seeds
1 pkg. (3 oz.) Oriental noodle soup mix, noodles crumbled & seasonings set aside
2 c. cooked chicken breast, cut into shreds
4 c. finely shredded green cabbage
1/2 c. chopped green onions



Stir together: 1/3 c. rice vinegar or white distilled vinegar 5 tsp. sugar 1/2 tsp. pepper

Place oil in a 10-12 inch frying pan over medium heat. When oil is hot, add almonds, sesame seeds and noodles. Stir fry until mixture is lightly browned, 3-4 minutes. Scoop mixture from pan with slotted spoon and drain on paper towels.

In salad bowl, combine noodle mixture, chicken, cabbage, onions and dressing. Add salt to taste and mix well

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