Crunchy Chicken Salad

I made this salad for lunches last week. It was easy and tasty. It is a great way to use up leftover chicken. This recipe is from the Betty Crocker website. It makes 4 servings.
Crunchy Chicken Salad
3 tablespoons butter
1 package (3 ounces) Oriental flavor ramen noodles
2 tablespoons sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/4 teaspoon pepper
2 cups cut up cooked chicken
1/2 cup roasted peanuts
4 medium green onions, finely chopped
1 bag (16 ounces) cole slaw mix

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Per my calculations: Per serving – Calories: 356, Total Fat: 17.5g, Sat. fat: 6.8g, Carbs: 30.7g, Fiber: 2.9g, Protein: 19.6g


2 thoughts on “Crunchy Chicken Salad

  1. It might be a little sour, but worth a try. I would reduce the white vinegar if omitted sugar. It was almost too sweet for me with the 1/4 cup. Next time I’m reducing the sugar to 2 tablespoons.

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