Sorry for the awful shadow on the picture. It's becoming a bigger and bigger problem as we are getting closer to fall. I found this recipe over at My Kitchen Cafe, a fabulous site if you've never been there before. I thought this tasted very similar to the Oriental Chicken Salad at Paradise Bakery, which is one of my favs! This dinner is super simple to throw together for a last minute meal. Don't let the ramen noodles scare you, they actually taste really good!
Ingredients:
1 package (3 ounces) oriental-flavor ramen noodle soup mix
½ cup pre-sliced almonds
red wine vinaigrette ( simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I used the coleslaw)
1 package romaine lettuce (I used hearts of romaine, finely chopped)
2 cups shredded cooked chicken
2 scallions, both white and light green parts, chopped
½ cup pre-sliced almonds
red wine vinaigrette ( simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I used the coleslaw)
1 package romaine lettuce (I used hearts of romaine, finely chopped)
2 cups shredded cooked chicken
2 scallions, both white and light green parts, chopped
Directions:
Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
