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November 14, 2018
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Ethel's Oriental Chicken Salad

This recipe is from the Waynesburg 20th Century Club cookbook. The 20th Century Club was founded in 1931 to advance the welfare of the community and to promote the programs and work of women. Margaret "Peggy" Morgan and her daughter Joyce are both sustaining members, Mom being a past president. Joyce's children think this recipe tastes a little like a Chinese chicken salad available at Applebee's. Delicious!

2 whole chicken breasts, cooked and shredded into long strips about 1 by 1/4 inch long
8 teaspoons toasted sesame seed
8 teaspoons toasted slivered almonds
1 small head cabbage, thinly sliced
4 whole scallions, chopped
1 package instant Japanese noodles (Ramen) or Oriental Oodles of Noodles, uncooked, crumbled

4 teaspoons sugar
1 teaspoon salt
2 tablespoons vinegar (we used balsamic)
1 cup salad oil (we used canola)
1 teaspoon pepp

Mix dressing ingredients in a jar; shake to mix well.

To toast the almonds and sesame seed, put in a pan with 2 tablespoons butter. Bake at 350 degrees for 10 to 15 minutes or until golden. Mix dressing with chicken (we poached it in the microwave), cabbage, onions, sesame seed, noodles and almonds. Let sit for 2 hours or overnight in refrigerator. Toss again before serving.

Joyce (Morgan) Winters

Thursday, May 09, 2002

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