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Chicken Noodle Salad

Salad.Carnival's picture
  Medium egg noodles 6 Ounce
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic salt 1 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Dry mustard 1 Teaspoon
  Crumbled rosemary 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cooked chicken 3 Cup (48 tbs), cold shredded
  Chopped parsley 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Broken spinach leaves 4 Cup (64 tbs), lightly packed
  Broken chicory leaves/8 cups lightly packed broken spinach leaves 4 Cup (64 tbs), lightly packed

Cook noodles according to package directions; drain, rinse well in cold water, and drain again.
Combine salad oil, lemon juice, garlic salt, sugar, mustard, rosemary, and pepper; blend well.
In a large bowl, mix together noodles and chicken.
Add dressing and toss gently.
Cover and chill for at least 1 hour or up to 4 hours.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3096 Calories from Fat 1593

% Daily Value*

Total Fat 180 g277.3%

Saturated Fat 23.5 g117.7%

Trans Fat 2.1 g

Cholesterol 474.5 mg158.2%

Sodium 3876.1 mg161.5%

Total Carbohydrates 221 g73.6%

Dietary Fiber 68 g271.9%

Sugars 26.4 g

Protein 175 g349.3%

Vitamin A 2969.2% Vitamin C 942.4%

Calcium 209% Iron 249.3%

*Based on a 2000 Calorie diet

Chicken Noodle Salad Recipe