Ingredients
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2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
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1 head cabbage, shredded or chopped
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2 (2 1/2 ounce) packages slivered almonds
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3 tablespoons sunflower seeds
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3 tablespoons oil
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3/4 cup vegetable oil or 3/4 cup canola oil
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4 1/2 tablespoons seasoned rice vinegar
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4 1/2 tablespoons sugar
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2 teaspoons salt
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1 bunch green onion, finely chopped (or to taste)
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2 packages Top Ramen noodles or 2 packages other ramen-type soup
Instructions
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.