Chicken Top Ramen Salad
A great side dish or potluck dish. Very refreshing.
Chicken Top Ramen Salad
1 – 3oz. Package of chicken flavored oriental noodles (On the west coast, they are called “Top Ramen” and sold as a soup)
¼ cup salad oil
3 tablespoons rice vinegar or white vinegar
1 tablespoon sugar
salt & pepper
4 to 6 cups chopped (green) cabbage
½ cup sliced green onions
3 tablespoons sesame seeds
1 to 2 cups chopped cooked chicken
Instructions
In a mixing bowl combine the oil, vinegar, sugar, ¼ teaspoon salt, dash of pepper.
Open the Top Ramen packet and take out the small foil seasoning packet that is inside and combine it with the mixture.
Add the chopped (green) cabbage
Add the chopped chicken
Break up the UNCOOKED noodles into bite-size pieces and add to the bowl
Add the sesame seeds
Stir to combine all the ingredients
Cover and chill several hours
Note:
I find that this salad really “soaks up” the dressing so I usually double or triple the amounts of oil, vinegar and sugar.
To prepare the chicken, I boil skinless, boneless breast. Let cool completely or cook the day before before chopping. This is good with dark meat also.
The salad usually needs about 3 hours in the refrigerator so the noodles can soften up some.
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Edited by - D and M On The Road on 07/11/2003 02:22:20 AM
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