Ramen Chicken Salad From Dishing With Leslie Website

• Ingredients For Salad:
• 2-4 cups cooked chicken, chopped
• 1 head cabbage, shredded or chopped
• 1 bunch green onions, finely sliced
• 1-2 Tbsp toasted sesame seeds *Or substitute with sunflower seeds
• 3/4 cup slivered almonds
• 2 packages ramen noodles
• 3 Tbs canola oil *can also use vegetable oil
• Ingredients For Dressing:
• 3/4 cup canola oil *can also use vegetable oil
• 4 1/2 Tbs seasoned rice vinegar
• 4 1/2 Tbs sugar
• 2 tsp salt
• 1 tsp black pepper

1. In a small bowl, whisk together all the ingredients for the dressing; set aside. *It does not need to be chilled. Crunch up the ramen noodles (discarding the season packet). Pour your 3 Tbs of vegetable oil in a skillet, and toast the noodles over medium heat. When the noodles are lightly browned, add the slivered almonds, toasting for a few minutes until lightly browned as well. *It's important not to brown the almonds at the exact time you brown the ramen. The almonds brown quicker and will burn. Remove from heat and let cool on a plate. In a large salad or mixing bowl, add the shredded cabbage, onion, chicken, and seeds. Pour dressing over salad and toss to coat. Add in the ramen and almond mixture; gently tossing to combine and coat.

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Taken from www.epicurious.com/recipes/member/views/ramen-chicken-salad-from-dishing-with-leslie-website-52694121 (may not work)