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ORIENTAL CHICKEN HAZELNUT SALAD

Makes 4 main dish servings.


4 cups thinly sliced Napa cabbage
2 cups diced, cooked chicken
1 1/2 cups chopped, toasted Oregon Hazelnuts
1 cup thinly sliced celery (2 stalks)
1/2 cup thinly sliced carrots (1 medium)
2 green onions (scallions) thinly sliced
2 tablespoons chopped fresh parsley
1-3 ounce package Ramen style noodles
 

Combine Napa cabbage, chicken, 1 cup of the hazelnuts, celery, carrots, green onions and parsley in large bowl.

Break noodles into small pieces and add to mixture. Reserve seasoning packet for another use.

Mix with just enough salad dressing to moisten.

To serve, mound salad on serving plates and top with remaining hazelnuts.
 

DRESSING:
1/2 cups mayonnaise
2 tablespoons Hazelnut oil
2 tablespoon rice (or other mild) vinegar
1 tablespoon honey
1 tablespoon ketchup
2 teaspoons Dijon style mustard
1/2 to 1 teaspoon red pepper flakes (or to taste)
1/2 teaspoon Chinese style 5-spice seasoning
1/2 teaspoon sesame oil
1/4 teaspoon salt

Place all ingredients in small bowl.

Whisk until smooth.

Taste, adjust seasonings and refrigerate.
 

Oregon Hazelnuts
chicken salad recipes

 

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