Oriental Chicken Salad With Crunchy Ramen Noodles

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
• 1 head cabbage, shredded or chopped
• 1 bunch green onion, finely chopped (or to taste)
• 2 (2 1/2 ounce) packages slivered almonds
• 3 tablespoons sunflower seeds
• 2 packages top ramen noodles or 2 packages other ramen-type soup
• 3 tablespoons oil
• 3/4 cup vegetable oil or 3/4 cup canola oil
• 4 1/2 tablespoons seasoned rice vinegar
• 4 1/2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 prepare dressing and set aside.
• 2 smash noodles of top ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• 3 once noodles have begun to slightly brown, add slivered almonds.
• 4 if you start to brown the ramen and almonds at the same time, the almonds will burn before the ramen browns.
• 5 once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• 6 combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• 7 add the ramen/almond mixture and stir well.
• 8 add dressing and stir to coat.
• 9 i generally prepare the dressing right before serving.
• 10 if it sits in the refrigerator too long, it gets very thick and won't remix well.
• 11 also, this amount of dressing is just the right amount to give the salad a good coating.
• 12 if you are one of those who likes more dressing, i would recommend making 1/2 batch of extra dressing.
• 13 if you plan on eating this left over, keep in mind that the noodles will not stay crunchy.