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Chinese Chicken Pasta Salad with Sesame Dressing Chilled Ramen Noodle Salad with Peanut Dressing Thai Beef Salad with Lime Dressing Thai Chicken Pasta Salad Soba Noodle Salad with Peanut Dressing Ingredients For the salad: 4 cups shredded cooked chicken (See Kellys Notes) 3 cups shredded Romaine lettuce 2 cups shredded purple cabbage 2 scallions, thinly sliced (white and green parts) 1 medium cucumber, thinly sliced into batons 1/3 cup sliced almonds 1 cup crispy chow mein noodles 1 cup Mandarin oranges For the dressing: 3 Tablespoons sesame oil 1/4 cup seasoned rice wine vinegar 1/4 cup vegetable oil 2 Tablespoons sugar 1 teaspoon salt 1/4 teaspoon fresh black pepper Instructions In a large bowl, combine all of the salad ingredients, tossing until well mixed

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To reheat larger portions, place the stuffing in a baking dish, cover with foil, and bake in a 350 degree Fahrenheit oven for 15 to 20 minutes or until heated through

Indications: partial and full-thickness wounds