Monday, May 30, 2016

STL Council

This is from the STL Council we had last week.  I look awkward in every picture, but that's okay

Chinese Chicken Salad

1 head cabbage (sliced fine)
1 head lettuce (cut up)
4 Cups boned chicken or I use 2 cans chicken from Sam’s Club
6-8 chopped green onions
4 TBSP slivered almonds
1 Cup cashews
1 Can water chestnuts (sliced) drain and cut in half
1 pkg chicken ramen noodles (broken up) (put in 10 min before serving)

Take chicken mix from pkg of ramen noodles and mix with:
4 TBSP sugar 1 tsp salt 1 tsp pepper
1 tsp accent (I use Juniper seasoning) ½ Cup oil
¼ Cup rice vinegar

Put dressing on salad just before serving

Note: If head of lettuce and cabbage are bigger ones I usually add more oil and vinegar into the dressing

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