Seven-Layer Chinese Chicken Salad

Just 15 minutes is needed to layer ingredients that toss into a delicious chicken salad with a gingery dressing. MORE+ LESS-

By Betty Crocker Kitchens

September 13, 2016

Salad

cups shredded romaine lettuce

package (3 oz) Oriental-flavor ramen noodle soup mix

cups finely chopped cooked chicken

can (11 oz) white shoepeg corn, drained

large tomato, finely chopped

medium green onions, finely chopped (2 tablespoons)

1/2

cup coarsely chopped unsalted dry-roasted peanuts

tablespoons sugar

teaspoon salt

1/2

teaspoon pepper

3/4

teaspoon grated gingerroot

1/4

cup vegetable oil

tablespoons white vinegar

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1

In bottom of large (3-quart) clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce.
2

In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately.

Potluck? Double the ingredients and use a very large salad bowl.
This prize-winning recipe was created by Ellen Nishimura of Fair Oaks, California, and won $2,000 in a national recipe contest.