Oriental Chicken Salad with Crunchy Noodles

Oriental Chicken Salad with Crunchy Noodles

Ramen!  I don’t think they had this when I was a poor college student, but it sure has become popular over the years.  My first experience with it was in a delicious salad a friend shared at a church dinner.  I was mesmerized and asked for the recipe.  Which I could not find this week, so I googled and found this recipe.  It’s a little different than my friend’s but it’s a variation on the same theme.  I made some changes to this recipe and it proved to be delish!

Oriental Chicken Salad with Crunchy Noodles
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Ingredients
  1. 2-3 cups chopped cooked chicken breasts (I used Thrive chicken)
  2. 1 head of cabbage, shredded or chopped (I opted for Broccoli slaw, 2 12-oz. pkgs.)
  3. 1 bunch green onion, finely chopped (Thrive chopped green onion)
  4. 2 2.5-oz. pkgs. slivered almonds
  5. 3 T. sunflower seeds, shelled of course
  6. 1 can Mandarin oranges, drained well
  7. 2 pkgs. Ramen noodles
  8. 3 T. vegetable oil
Dressing
  1. 3/4 cup vegetable or canola oil
  2. 4 1/2 T. seasoned rice vinegar
  3. 4 1/2 T. sugar
  4. 2 t. salt
  5. 1 t. pepper
Instructions
  1. Prepare dressing and set aside.
  2. Smash Ramen noodles, removing seasoning packets (save to flavor something else sometime) and brown over medium heat in 3 T. oil--I used olive oil here because I had used all of my canola oil in the dressing.
  3. Once noodles are slightly browned, add the almonds. Brown until noodles are a dark golden brown. Remove from heat and set aside.
  4. Combine cabbage, green onions, chicken, oranges, and sunflower seeds in a large bowl.
  5. Add ramen/almond mixture and stir well.
  6. Add dressing and stir to coat.
Notes
  1. Don't overcook the Ramen noodles and almonds, and stir continuously until the are golden. They will continue to cook when you remove them from the heat.
Adapted from Tulip at Food.com
Adapted from Tulip at Food.com
Mormon Mavens http://www.mormonmavens.com/

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