Last week I was at The Finisher's home. With promises of spoiling her, I pulled out all stops and served Ramen one night for dinner.
Don't worry, I did jazz it up a bit. My friend Brooke made this salad a couple of years ago for a get-together at her home, and she gave me the recipe. It's delicious! A great spring/summer salad too. I will be posting my menu for the last week of March in a few days. Stay tuned!
Here is the recipe.
Chinese Chicken Salad
Leah Arnold & Ashley Muller
1 large head of cabbage (I just used a bag of shredded coleslaw)
4 chicken breasts (I used about 2 1/2)
1 large bunch green onions
4 packages Oriental ramen noodles
1/4 cup sliced or slivered almonds
Cut chicken into bite size pieces. Fry until well done. Cool. Slice cabbage into thin strips or use [a food processor] to make like coleslaw. Slice entire bunch of green onions and mix with cabbage. Crunch ramen noodles and place on cookie sheet along with almonds. Roast in oven, stirring occasionally, at 350* for 15-20 minutes or until golden brown. Add to cabbage mixture. Add chicken to mixture.
3/4 cup canola oil
1/4 cup sugar
3 TBLS soy sauce
2 TBLS white vinegar
1 tsp pepper
2 packages Oriental seasoning (from ramen noodles)
Combine all dressing ingredients and mix well. Pour over cabbage mixture and coat all the chicken. Serve chilled. (I served it right away--not chilled--and it was great!!!)
You'll need a BIG bowl to hold this salad--the biggest one you have, or bigger!. If serving no more than two people, I would half the recipe. Ramen does have some uses, right?