Picnic

Oriental Chicken Salad v2.0 is for Salad.

Oriental Chicken Salad v2.0 takes 10 minutes to prepare.

Oriental Chicken Salad v2.0 takes 30 minutes to cook.

Oriental Chicken Salad v2.0 makes 8 servings.

The ingredients for Oriental Chicken Salad v2.0 are:

1/4 cup Slivered Almonds
1/3 cup olive oil
2 tbsp vinegar
1 tbsp Splenda
season packet from Ramen Noodles
Choice Ramen Noodles (uncooked) (This brand only has 1g of fat per serving.)
1 package Fresh Express 3 color Deli Coleslaw mix (16 oz)
2 chicken breasts, cooked and diced into bite size pieces (about 12 oz)

Here is how you make Oriental Chicken Salad v2.0:

Mix oil, vinegar, splenda and ramen seasoning packet together. Pour over cabbage and toss. Add diced chicken and toss again. Break up uncooked ramen noodles and mix in with cabbage. Add slivered almonds. Toss all together. Refridgerate for at least 30 minutes. *Optional, not included in nutritional info - If you need to bulk this up to make larger portions or serve more people try adding extra veggies like diced bell pepper or 1/2 moon slices of cucumber or slivered red onion. You can also top this with sliced green onions. Makes about 8 servings of 1 cup each.Number of Servings: 8Recipe submitted by SparkPeople user NADALIA.

The nutritional information for Oriental Chicken Salad v2.0 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 196.8

• Total Fat: 11.7 g
• Cholesterol: 24.6 mg
• Sodium: 173.4 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 2.1 g
• Protein: 12.2 g

Oriental Chicken Salad v2.0 is Asian cuisine.