May 17, 2011

Chinese Chicken Ramen Salad

I was in the mood for a crunchy salad and I came upon this great recipe. It is perfect! the textures are great, the dressing just goes with it perfectly. I was afraid to make it because Chase hates salad and if I made this I wanted it to be the main course ( I am to tired to make anything else haha ). But i was pleasantly surprised when I went in for seconds Chase was already having thirds! He loved this salad and that says a lot!

4 Chicken breast cooked and shredded
2 heads of lettuce
6 scallions
2 pkgs. top ramen noodles ( don't use the flavor)
4 T. slivered almonds
4 T. sesame seeds

tear lettuce into pieces. Put into large bowl and add scallions. Break top ramen noodles into small pieces and add to lettuce. Toast Almonds at 350 for 5 minutes on a cookie sheet. Put Almonds, chicken, and sesame seeds with lettuce.


3/4 C. seasoned vinegar
1/2 C. Sugar
1 tsp. salt
1 tsp. pepper
1 C. Vegetable oil

Combine vinegar, sugar, salt and pepper. Shake in tupperware container until sugar is dissolved. Slowly add oil to mix. Pour over salad and toss. Enjoy!


  1. I want some! That salad is so yummy!

  2. totally forgot about this salad... I love it!!! going to make it this week. Cant you put cabbage in there too??