CASHEW CHICKEN NOODLE SALAD
This should be renamed Can't Stop Eating It salad, because I ate darn near the whole bowl the day I made it. The chicken can be omitted if desired. This is a slightly different twist on ramen noodle salad. I was surprised to find that there weren't hundreds of recipes already posted.
Provided by Cyberchef
Categories < 60 Mins
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Toast cashews in oven until nicely browned, then allow to cool.
- Rinse cole slaw mix under cold water, drain well and place into a large bowl.
- Add broccoli pieces, green pepper, and onion to slaw mix and stir.
- Cut chicken breasts into small pieces and add to slaw mix.
- Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
- Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
- Add noodles and cashews to slaw mix and stir well.
- In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
- Shake until well blended then pour over slaw/noodle mix.
- Stir well and refrigerate for two hours to chill. Stir again before serving.
Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 4.6, Cholesterol 11.6, Sodium 503.2, Carbohydrate 36.4, Fiber 1.9, Sugar 15.5, Protein 9.6
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