Chinese Chicken Noodle Salad

• FOR THE SALAD:
• 8 cups Green Cabbage Shredded
• 6 whole Green Onions, Sliced
• 2 packages Annie Chung Fresh Ramen 4.9 Oz Packages ( 1 Spicy Chicken, 1 Soy Ginger)
• 1/3 cups Slivered Almonds
• 1 pound Shredded Rotisserie Chicken
• FOR THE DRESSING:
• 2/3 cups Olive Oil
• 1/2 teaspoons Salt
• 6 Tablespoons Rice Wine Vinegar
• 1/2 teaspoons Pepper
• 2 teaspoons Sugar
• 2 packages Annie Chung Ramen Noodle Seasoning Packets ( 1 Spicy Chicken, 1 Soy Ginger)
• 1 whole Orange, Juiced
• FOR THE GARNISH:
• 1 whole Orange, Sliced And Edges Cut Off Each Slice

1. 1. Combine cabbage and green onions in large bowl. Set aside (this can be done a day ahead then covered and stored in the refrigerator).
2. 2. Mix together the dressing ingredients in a medium-sized bowl and refrigerate.
3. 3. Cook the ramen noodles according to the package directions. Then remove from heat and drain off the water. Allow noodles to cool a bit.
4. 4. Toss cabbage and onions with noodles and dressing.
5. 5. Add almonds and chicken. Toss together. Garnish with orange slices.
6. 6. Refrigerate for up to 3 days in an airtight container. Enjoy!

salad, green cabbage, green onions, rotisserie chicken, dressing, olive oil, salt, rice, pepper, sugar, ramen, orange, orange

Taken from tastykitchen.com/recipes/salads/chinese-chicken-noodle-salad/ (may not work)