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2 tablespoons rice wine vinegar |
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3 tablespoons reduced sodium soy sauce |
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1 tablespoon sesame oil |
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3 tablespoons vegetable oil |
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2 cups cooked shredded chicken |
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4 green onions, white parts only, sliced |
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2 teaspoons sesame seeds |
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1/2 cup cilantro leaves, roughly chopped |
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2 packages of top ramen noodles, roughly crushed |
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1 (12-ounce) package of ready-to-eat salad greens |
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Whisk vinegar, soy sauce, sesame and vegetable oils in small bowl. |
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Combine cooked shredded chicken, green onions, sesame seeds, cilantro and noodles in medium-sized bowl. |
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Add vinaigrette; toss to coat. |
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