One of the ladies from the VFW Ladies Auxiliary (Thanks Jan) brought this one day to a potluck and it was so good, I had to get the recipe and start making it myself! With a few changes of course...
- 4 boneless, skinless chicken breasts, cooked
- ¾ head cabbage, shredded fine
- ½ c. almonds, slivered and toasted
- 2 tbsp sesame seeds, toasted
- 1 pkg. top ramen, crushed
- 4 tbsp splenda
- 1 cup canola oil
- ½ tsp pepper
- 1 tsp. salt
- 6 tbsp balsamic vinegar
- 2 tbsp soy sauce
Start by toasting the slivered almonds, sesame seeds and ramen noodles. One thing I learned, the sesame seeds toast MUCH faster, so wait to add them until the other stuff starts toasting.
Next I made the dressing. I put it in a protein shake shaker bottle, but a jar with a lid or anything you can use to shake it up will work. Just dump the salad dressing ingredients in and shake! I put it in the fridge to get cold.
Next, cut up your cabbage. We used mostly green with a little bit of purple for the added color. The original recipe called for finely shredded but we just made sure they weren't too big for our mouths. :)
Your salad will taste better if you use chicken that has been marinading before cooking. Check out my Chicken Breasts with Balsamic Asian Glaze or even a simple teriyaki chicken would work. Cut up into bite sized chunks.
After adding the chicken to the cabbage, dump your toasted stuff on top. Add dressing when ready to serve and mix thoroughly!
This nutritional data should be fairly accurate but will vary depending on how much cabbage you use, how you cooked your chicken, etc.