Regina's Chinese Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 3 -4 lbs boneless skinless chicken breasts
• 3 (3 ounce) packages ramen noodles (discard seasoning packets)
• 1/2 cup almonds, sliced
• 1/2 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/2 cup butter
• 1 head iceberg lettuce
• 1 head red leaf lettuce
• 8 green onions, chopped
• 1 cup canola oil
• 1/3 cup cider vinegar
• 1/2 cup sugar
• salt and pepper

Recipe

• 1 mix dressing ingredients first and store in refrigerator until chilled. this can be done ahead of time, if desired.
• 2 cook and cool chicken breast. they can be cooked according to your preference; i usually boil them in swanson's chicken broth rather than water. once cooled, shred or cube and keep in refrigerator until salad is ready to mix.
• 3 in large skillet, melt butter and crunch up the ramen noodles (discarding the seasoning packets), along with the almonds, sunflower seeds (shelled) and sesame seeds, stirring often until they are a golden brown.
• 4 remove and cool completly before mixing with other ingredients.
• 5 shred, cut or tear lettuce and put in a large bowl to be mixed with remaining ingredients.
• 6 combine lettuce mix, ramen mix, chilled chicken, and dressing.
• 7 note: as stated above, this salad can be made ahead of time if desired, and kept seperated in ziploc bags for mixing later.
• 8 you can also substitute cabbage for the lettuce, if desired.