Description
The prep for this salad can be done days ahead, then tossed together just before serving. It travels well and even the teenagers gobble it up.
Ingredients
- Coleslaw Mix
- Green Onions
- Boneless Skinless Chicken Breasts
- Top Ramen Noodles
- Slivered Almonds
- Sunflower Seeds
- Sesame Oil
- Rice Vinegar
Instructions
- Boil chicken breasts in hot water until cooked through
- Cool, dice, and put in a zipper bag in the refrigerator until ready to serve
- Slice green onions and put in a small zipper bag in refrigerator
- Break up the ramen noodles into small pieces
- Combine the noodles, almonds and sunflower seeds in a zipper bag
- Ready for assembly
- For dressing, combine oil, vinegar, and flavor packet from ramen noodle package
- Shake well to combine and store in refrigerator
- Because i find most sesame oils very heavy, i prefer to use 1-2 tablespoons sesame oil and the rest canola oil
- When ready to serve, combine the slaw mix and green onions, and chicken in a large bowl
- Sprinkle noodle / nut mixture over top
- Shake dressing and pour over all
- Toss entire salad well and serve
- The chicken can be left out for use as a side dish
- Other flavors of top ramen can be used for variety, but oriental is our favorite