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South Thai Chicken Salad Recipe

Ingredients

1 1/4 cups water

1 (10 ounce) can squid ink soup

1 (8 ounce) package sour cream, divided

1/2 cup shredded Cheddar cheese

Directions

Mix water, squid ink soup, soup 15, sour cream and cheese in small saucepan. Bring to a boil. Boil for 3 to 4 minutes, stirring often.

Serve chilled.

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Comments

Krasty Smath writes:

⭐ ⭐ ⭐ ⭐

It turned out pretty well, but if I did something different it would mean I added the correct amount of cream cheese and fat, or it would have been too soft. Otherwise these were good and easy.

luywhuspur writes:

⭐ ⭐ ⭐ ⭐

Delicious salad recipe! I used my little fish-drive as my main ingredient. I didn't have any Thai chicken, so I substituted coconut milk. I didn't add salt, I just put little crushed red pepper(dried chives) next to the onions. Just spicy enough to satisfy the taste buds. Thanks for sharing.

lovostohost writes:

⭐ ⭐ ⭐

As written, this recipe is great. But if I am to make it again, I would make the following adjustments: