Dennis says this is one of his favorites.
Ingredients
2 chicken breast halves
2 Tbsp slivered almonds, toasted or not as desired
½ head cabbage, finely chopped (about 4 cups)
2 green onions, sliced
1 pkg (30 ounce) Ramen oriental noodles, chicken flavor
2 Tbsp toasted sesame seed
1 Tbsp sugar
½ cup vegetable oil
1 tsp salt
¼ tsp pepper
3 Tbsp vinegar
½ tsp mono-sodium glutamate (opt)
Salad greens
Tomato wedges
Directions
"Dennis says this is one of his favorites."
1. Place the chicken in a saucepan with a small amount of water. Cover and cook until tender, about 20 to 30 minutes. Let cool slightly, then remove the skin and bones and dice the meat to make 2 cups.
2. In a large bowl, combine the chicken, almonds, cabbage, green onions, and tomato wedges. Break up the uncooked noodles and add them along with the seasoning packet. Set aside.
3. In a glass jar, combine the sugar, oil, and salt. Cover and shake until well blended.
4. Pour the dressing over the salad and toss to coat. Season with additional salt and pepper to taste.
5. Cover and refrigerate for at least 2 hours, or up to 24 hours, before serving.
Makes 8 to 10 servings.
The dressing lists only sugar, oil, and salt. Most versions of this salad also call for vinegar, usually rice vinegar. If your ingredient list includes vinegar, add it to step 3.