Ever have one of those recipes that once you started making it you just knew it was going to be a keeper? This Asian Chicken Salad is one of those. I received a cookbook (one of those compilation kind) over 10 years ago. One of the first recipes in the salad section was for an Asian Slaw, which I made as a side dish to chicken.
3-4 small chicken breasts cooked and shredded
2 packages Ramen noodle soup (any flavor will work...I typically use chicken flavor)
2 (8 1/2 oz.) packages slaw mix
1 cup toasted almonds
1 cup sunflower kernels
4-5 green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/2 cup vinegar
Crush ramen soup noodles and mix with the slaw mix. Sprinkle almonds, sunflower kernels and green onions over the top. In separate bowl, whisk together, chicken flavor packets from Ramen noodles, sugar, oil and vinegar. Pour over the top of the salad. Cover and chill for a couple of hours. Add in the cooked and shredded chicken. Chill for another hour. Toss before serving.
This recipe is also great for gatherings. Without the added chicken, this is a perfect side dish for those backyard barbecues and pool parties!