Asian Ramen Salad With Chicken

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A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

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Steps

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Place crushed ramen noodles , sunflower seeds , and slivered almonds in a large flat-bottomed skillet or your wok.

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Toast over low heat , stirring to keep contents from burning , and removing from heat just when they have started to change color.

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Allow them to cool.

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In a large salad bowl , mix together cabbage , onions , chicken , water chestnuts , snow peas , carrots , and toasted noodles and nuts.

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Whisk together dressing ingredients and toss with the salad.

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Serve at once or chill briefly before serving.

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Ingredients

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ramen noodles, sunflower seeds, slivered almonds, cabbage, green onions, boneless skinless chicken breast, water chestnuts, snow pea pods, carrot, vegetable oil, rice wine vinegar, soy sauce, white sugar, dark sesame oil