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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Oriental Chicken Salad

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1

Ingredients:
For the salad:
1 whole cooked chicken
2 packages Ramen noodles (chicken flavored)
1 head cabbage (green), chopped thin
4 green onions, chopped
4 ounces slivered almonds (optional)
For the dressing:

¾ cup oil
6 tablespoons vinegar (try apple cider or white balsamic)
1 teaspoon salt
1 teaspoon pepper
1/3 cup sugar

Seasoning packets from Ramen noodles
Hot sauce, any kind, a squirt or two (optional)

Cut up chicken into bite-size pieces and put in large mixing bowl. Bring water to a boil and cook Ramen noodles until just done. Run under cold water to stop their cooking, drain well and cut into shorter pieces. Add chicken, chopped cabbage, green onions and almonds. Mix dressing in separate container and pour it over chicken and vegetables. Mix well. Refrigerate for one hour and serve.

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