Friday, January 16, 2009

Oriental Chicken Salad

1 head cabbage shredded
1-2 cups cooked, diced chicken
2 packages oriental flavored Ramen noodles
1 package slivered almonds

Break up ramen noodles and sauté in a pan with almonds and 2 T butter for 5 minutes. Put on a cookie sheet and toast in oven at 350 degrees for about 5-10 minutes until browned.

½ c red wine vinegar
½ c oil
4 T sugar
2 t salt

Dissolve sugar, salt and pepper in vinegar. Add oil and shake.

*This can be a main dish (with chicken) or just a side dish by removing the chicken

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