Serving size about 1 cup
| 2 | cups chicken breast |
| 4 | cups shredded cabbage |
| 4 | chopped green onions |
| 86 | grams noodles |
| 1 | tablespoon of salt |
| 1/2 | cup slivered almonds |
| 1/4 | cup white vinegar |
| 2 | tablespoons Sugar |
| 1/2 | teaspoon of salt |
- Place cooked chicken and cabbage in large mixing bowl. Break noodles up and place in colander. Pour boiling water over to soften slightly. Add cabbage with onions.
- Combine vinegar, oil, sugar, salt and flavoring packet. Pour over cabbage and mix well. Cover and refrigerate a couple of hours. Add almonds just before serving.
Salads
| Nutrition Facts | ||||||
Serving Size 214.9g |
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Amount Per Serving |
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|
Calories 261 Calories from Fat
80 |
||||||
% Daily Value* |
||||||
|
Total Fat
8.9g 14%
|
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|
Saturated Fat
1.2g 6%
|
||||||
|
Cholesterol
67mg 22%
|
||||||
|
Sodium
2103mg 88%
|
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|
Total Carbohydrates
19.8g 7%
|
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|
Dietary Fiber
3.6g 14%
|
||||||
|
Sugars
10.6g |
||||||
|
Protein
26.5g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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