1 med. head of nappa or Chinese cabbage
4 boneless, skinless chicken breasts, cooked and diced
1 can water chestnuts, drained and cut
1 pkg (3 oz) slivered almonds, browned
(pour on cookie sheet at 400 until browned)
1 small bunch of onions, chopped about 1/2 way up stem
2 pkg chicken ramen, uncooked and crunched
Put all ingredients, chopped into a large bowl. In a separate bowl, combine the top ramen seasoning packets with 1/2 c vegetable oil, 2 tbsp cider vinegar, 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp sugar. Mix well. Pour over salad mixture and toss to coat.
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