Summer Salad Recipe

Name: Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 to 4 boneless chicken breasts; 1 medium head green cabbage; 1 bunch green onions; 1/4 c. sesame seed; 1/4 c. sliced almonds; 6 Tbsp. rice vinegar; 6 Tbsp. sugar; 1/2 c. canola oil; 1/4 tsp. black pepper; 3 pkg. Ramen noodles

Servings: persons

2 to 4 boneless chicken breasts
1 medium head green cabbage
1 bunch green onions
1/4 c. sesame seed
1/4 c. sliced almonds
6 Tbsp. rice vinegar
6 Tbsp. sugar
1/2 c. canola oil
1/4 tsp. black pepper
3 pkg. Ramen noodles

1
Mix oil, vinegar, sugar and pepper together; set aside.
2
Boil chicken until done and cool.
3
Cut into small cubes.
4
Chop cabbage (not core) into 1-inch pieces.
5
Slice green onions small.
6
Break up Ramen noodles in small pieces (do not use seasoning packets and don't cook noodles).
7
Mix all in large bowl.
8
Pour oil mixture over all; toss well.
9
Refrigerate overnight.
10
When cabbage has wilted and noodles are soft, it is ready to eat.
11
Toss again before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 4 boneless chicken breasts, 1 medium head green cabbage, 1 bunch green onions, 1/4 c. sesame seed, and more.

Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad

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