As promised, I have another secret family recipe that I’ll be sharing! This one has been used for almost 30 years by my mother in law, and is the dinner that my husband (and I) both request for birthday dinners or any other occasion we can ask for. It’s delicious and easy. It’s nostalgic. It’s the type of recipe that becomes a tradition in any home. If you are cooking for one or two, I recommend still following the recipe for 6… It makes a great lunch for the following day!
- 6 (1/2) Chicken breasts seasoned with salt and pepper and baked at 350 for 25-30 min. Or: 3/4 large bag of Tyson grilled chicken strips if you don’t have the time.
- 1 napa cabbage sliced and diced
- 4-6 sliced green onions (include the white part near the bulb)
- 1 bag of sliced almonds
- 2 bags of Maruchan Ramen (crush the ramen in the bag)
- * Mandarin Oranges are a option but not for everyone, so add a can (drained) if you do!
- 3/4 cup EVOO
- 1/2 cup wine vinegar
- 1/2 cup sugar
- Saute the ramen noodles in 1/2 stick of butter (can substitute for 2tbs butter and 2 tbs EVOO)
- Add sliced almonds and continue to saute for 2 min. Ramen and almonds should soften, but not become too brown or the flavors will change.
- Pour the ramen and almond mixture into a large salad bowl.
- Add the cabbage
- Cut the chicken into 1″ cubes and add it to the bowl. (*If you are including the oranges, add them here)
- Mix the dressing ingredients and pour on top. Toss and serve!
This salad goes great with some garlic bread. The cabbage holds up really well in the fridge so you don’t have to worry about soggy salads! Just place in Tupperware and stick in the fridge:)