I bought some Asian Chicken Salad last week at Busch's. It was so good that I had to have some more so I decided to try a hand at making it myself. Really glad I did because it was delicious and took no time at all to make.
Salad:
1 bag chicken flavored ramen noodles (put the flavor packet aside to put in the dressing)
1/2 cup slivered almonds
1 bag prepared cole slaw
3 green onions sliced
2 or 3 cups chopped cooked chicken
Dressing:
1/2 cup oil
6 Tbsp. rice vinegar
4 Tbsp. white sugar
flavor packet from ramen noodles
Break up the ramen noodles. I used a rubber mallet and pounded the bag lightly before opening it. I found it both easy and satisfying. Heat oven to 350 degrees and lay out the broken ramen noodles and slivered or sliced almonds on a baking tray. I lined mine with parchment paper. Love that stuff! Bake it for 5 minutes, toss it around a little and bake for 5 more. Only put this on at the point of serving, otherwise they'll get soggy.
Mix up your dressing in a lidded container and shake really well. Toss with vegetables and chicken. The recipe I did suggested letting it sit overnight for better flavor, which I did.
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