3-4 Chicken breast pieces (optional)
1 Bag or 6-8 cups cabbage
2 Cups Brocholie diced small
1/2 Cup slivered almonds, toasted (optional)
3 Green onions, thinly sliced, or 1/4 cup onion diced small
1 Package Ramen noodle soup
1/2 Packet Ramen seasoning
2 tbsp Toasted sesame oil
2/3 cup Seasoned rice vinegar
4 tbsp Sugar
1 tsp Black pepper
Grill or brown chicken and cut into 1/inch squares.
Toast the Ramen Noodles and Almonds, (sesame seeds are good too), by placing them in an ovenproof dish and bake at 350 for 5 to 10 minutes, until lightly browned and fragrant. Almonds tend to cook quicker so I put them in a few minutes later. Place these aside to add just before serving or they will get soggy.
Cut and toss all fresh veggies together in a large bowl. Make sure everything is cut small.
In separate bowl mix together half the ramen seasoning packet with the pepper, sugar, oil and vinegar.
Toss dressing over the salad right away... salad will taster better if it has been able to sit for an hour before eating, (takes 2 days before it gets soggy).
Toss in your cooked cubed chicken as well and refrigerate.
Add noodle/nut mixture to individual bowls before eating. A little goes a long way and if the salad seems dry add less :P