Monday, March 15, 2010

Ramen chicken salad

I'm sure you have all had variations of this salad, but every time I make this one for others, they say it is the best variation they have every had. It is Tyrel's favorite. It is pretty too because it has green and purple cabbage in it. I'm so glad it is almost Spring and we can have salads more often now.

42 oz. chopped chicken - broiled or BBQ’d
1/2 head purple cabbage - shredded
1/2 head green cabbage - shredded
2 bunches green onions - chopped
3 pkgs oriental or chicken ramen noodles
1 1/2 c. oil (i usually use only 1 c.)
9 T. rice vinegar
6 T sugar
1 T pepper
Mix dressing. Mix everything else together while dressing is dissolving. Break up the noodles. Pour dressing over salad. Add 1 pkg sliced almonds. Refrigerate overnight. Right before serving add 4 T toasted sesame seeds.

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