Monday, July 9, 2012

Oriental Chicken Salad

My family has been eating this for years! I remember my mom making it when I was younger. It's easy to make, and tastes great! I am all about simple.

We made this for our friends last week, and got lots of compliments. Okay, the compliments were all from the same person, but who's keeping track? I figured it was reason enough for me to share it with all of you!

First you make the salad:

• ½ cup slivered almonds
• 2 tbs. sesame seeds
• 1 pkg. ramen noodles, crushed & uncooked (chicken flavored)
• Head of cabbage, shredded (Sometimes I cheat and purchase the already shredded package of cabbage. A purple head of cabbage makes the salad so much prettier!)
• 4 green onions, chopped
• 1 chopped, cooked chicken breast

Toast the almonds and sesame seeds in oven for 5 minutes. Let cool. (We have burned ours a couple times, and they still taste good.) Toss ingredients together; add chicken.

The Dressing:

• 2 tbs. sugar
• ½ cup oil
• 3 tbs. vinegar
• ½ tsp. pepper
• 1 tbs. salt
• Seasoning packet from ramen noodles.

In a separate bowl, mix together all ingredients of the dressing. You don't want to add the dressing until you are ready to serve the salad.


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