Try this Chinese Chicken Salad recipe, or contribute your own.
Suggest a better descriptionTo make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken. To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad. TESTERS NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor. Printed in the June 11, 1992, issue of the Los Angeles Daily News.
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Serving Size: 1 Serving (2015g) | ||
Recipe Makes: 1 | ||
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Calories: 3575 | ||
Calories from Fat: 2076 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 230.7g | 308 % | |
Saturated Fat 42.9g | 215 % | |
Monounsaturated Fat 119.7g | ||
Polyunsanturated Fat 56.4g | ||
Cholesterol 336mg | 103 % | |
Sodium 4473mg | 154 % | |
Potassium 3317.7mg | 87 % | |
Total Carbohydrate 256.1g | 75 % | |
Dietary Fiber 39.2g | 157 % | |
Sugars, other 216.9g | ||
Protein 138.3g | 198 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3575
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