Ramen Noodle Oriental Chicken Salad

Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 Minutes

Serves: 6

Dressing:

¾ cup vegetable oil

4 ½ Tbsp seasoned rice vinegar

4 ½ Tbsp sugar

2 tsp salt

1 tsp pepper

Salad:

2-3 boneless skinless chicken breasts, cooked and shredded

1 head cabbage,chopped

1 bunch green onions, finely chopped

¼ cup sunflower seeds

3 Tbsp vegetable oil

1 (2.5 oz) package slivered almonds

2 package Top Ramen noodles, crushed into small pieces

1. In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until just before serving.
2. In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
3. Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.