Chicken Ramen Salad

A real favorite of ours! Makes a bunch and serves the bunch! Sometimes, I omit the chicken if I’m using it as a side.

Difficulty: Easy

Servings: Makes about 2 tons. Makes a lot!!

Prep Time: 30 minutes   Cook Time: 4 hours resting  

Ingredients

1 head cabbage, cut into bite-size pieces
1 bunch green onions, snipped
¾ cup sliced almonds that have been toasted in oven for 6 – 10 minutes @ 350 degrees
3 – 4 boiled chicken breasts, cooked and cut up in small pieces
2 pkgs. Chicken Ramen noodles (from soup mix….broken up)

Dressing

1 of Ramen seasoning packets
1-cup oil
½ cup vinegar
4 Tbls.sugar
2 tsp. Salt

Directions

Mix first 5 ingredients. Mix the dressing and pour over salad. Mix well. Cover and refrigerate at least 4 hours. This is best eaten the first day but tastes great later. The noodles will be softer the next day. The noodles are not cooked but taste as though they are.

Makes about 2 tons. Makes a lot!!

Categories: Crowd-Size, Other Salads, Other Side Dishes, Potluck, Salads, Side Dishes

Submitted by: rilleysmom on June 5, 2010