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Today’s Cooking on Q event has me thinking about trying a few new recipes and revisiting a few “old” ones. Here is one of my recipes from many, many years ago. It was featured in our "Best of the Best from QVC Cookbook" we offered over ten years ago. It is no longer in print, but I will gladly share my contribution to the cookbook with you. I hope you like it. Do any of you remember the cookbook?
Chinese Chicken Salad
Dressing:
Mix all ingredients above and set aside. Pour over Chicken salad mixture when ready to serve.
Chicken Salad Mixture:
Cook noodles as directed, without seasoning packet and drain. Spray a large nonstick skillet with cooking spray; heat on high until hot. Add chicken and stir fry until chicken is light brown and no longer pink. Remove from the skillet and set aside.
Add vegetable oil to the nonstick skillet and heat on medium-high. Add noodles, sesame seeds and almonds and cook until golden brown. In large bowl, combine cabbage, onions, chicken, noodles, sesame seeds and almonds. Mix everything together. Pour dressing on top and mix again, coating entire salad.
Bon Appetit!
Leah Williams
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