Recently, a friend asked me for this recipe, apparently she was craving it. (it’s really good). She asked me to take a quick picture of my recipe card and send it to her, thinking that it would be easier, and quicker, for both of us. I read the email on my phone and then forgot all about it, until cleaning out my old emails. I’m sorry my friend! I hope you’re not dying of your craving! Well, if you could only see my recipe card, you would understand, it’s written in pink pen and faded over the 15 or so years that I’ve had it. It would never be legible via a picture. But, I gotta say…That was a great idea!, No more writing down recipes for friends just snap a picture and send it via the cell phone. Technology has arrived for the cook.
I have had this recipe for so long that I don’t even know where I got it. My mom has a copy too, and I know we got it from the same person but I just can’t remember who shared it. I’m glad it was shared with me and so….for my wonderful, highly patient friend ….
Chinese Chicken Salad
- 1/2 small pkg. of sesame seeds
- Small pkg. (3 or 4 oz) of slivered almonds
- 1 pkg. oriental flavored top ramen
- 1 head of shredded cabbage
- 1/2 bunch of green onions sliced
- 2-3 Cups of cooked chicken breast chopped into bite sizes pieces
- 1/2 C oil
- 1/4 C White Vinegar
- 1/4C sugar
- Seasoning packet from your oriental top ramen
Mix the dressing ingredients and refrigerate preferably overnight. The longer the flavors have to melt together the better your dressing will be.
Break up the noodles into small pieces and bake in oven with sesame seeds and slivered almonds on 450 degrees until lightly browned. Watch carefully because these noodles can go from a gorgeous light brown color to a burnt almost black color very quickly. Trust me I know. I would say about 10-15 minutes. Let cool after cooked.
Mix everything together and toss with dressing. Top with cooked chicken breast pieces and enjoy!