Cabbage Chicken Salad

Cabbage Chicken Salad – This recipe is from my Mother-In-Law, Jan. She gave it to James when he moved out on his own. I have slowly been making my way through all of the wonderful dishes that she shared with him.

I decided to make this for lunch one week. I read through the recipe and was so confused…uncooked Ramen noodles?! Could this be right?! So I Googled and Googled…sure enough, this recipe was all over the place…with slight variations, of course. But all of them called for uncooked Ramen. Interesting.

So I forged ahead. I debated about adding the packets from the Ramen noodles…at first I couldn’t bring myself to do it but then I decided that if I’m going to cook with Ramen noodles, I might as well go all the way!! (I did only add 1 packet, though, instead of both.)

Read more:  Recipe Re-Post: Chicken and Wild Rice Salad

This made a really, really great lunch for an entire week! James even said that it looked and tasted just like his mom’s! To me, that is a huge compliment.. .Jan is a REALLY good cook. Yay!

So while there are several versions of this recipe out there, here is Jan’s!

Cabbage Chicken Salad

Cabbage chicken salad

from Jan’s Kitchen

Ingredients

  • 1 package cole slaw mix
  • 8 green onions, chopped (I probably only used 4 or so…what I had in the fridge.)
  • 3 cups chicken breasts, cooked and cooled and shredded
  • 4 tbsp. toasted sesame seeds
  • 1/4 cup slivered almonds
  • 2 packages chicken Ramen noodles

Dressing

  • 2 tbsp. sugar
  • salt and pepper to tasted
  • packets from noodles (I used 1 packet)
  • 1 cup olive oil (I started with 1/2 c. and added as needed.
  • 6 tsp. vinegar (I used plain old white vinegar.)
Read more:  Buffalo Chicken Cheese Dip

Directions

1. Toast almonds and sesame seeds in a 350 oven until golden brown.

2. Toss chicken, almonds and sesame seeds, cole slaw, and green onion.

3. Crumble Ramen noodles over the salad.

4. Add dressing.

Cabbage Chicken Salad

Leave a Comment