I can't take credit for this recipe. I got it years ago from a friend's mother, and I know that it is widely available. I also know that there are several variations of this recipe - and I have tried many of them - but in my opinion, this one blows all the others out of the water. Even my husband, who is not a fan of "chick food", loves this salad and will eat it as a meal. To me, it is the perfect recipe to add to your summer rotation.
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Chicken Cabbage Salad
1/2 head cabbage chopped
4 green onions, chopped
3/4 cup slivered or chopped almonds
2 Tbsp. sesame seeds (optional)
1 cup cooked shredded chicken (I always use a little more)
1 pkg. Ramen Noodles - broken up
1/2 cup oil
3 Tbsp. sugar
Seasoning packet from Ramen Noodles
Toast almonds and sesame seeds on cookie sheet at 350 for 8 minutes. Let cool. Mix all ingredients together. Mix dressing ingredients together and pour over salad. Toss to coat well. Refrigerate until ready to serve.
*Note: Most people think that this salad is best if it has had several hours for the flavors to meld together before serving. It is delicious that way, but personally, I love it best fresh when the noodles and almonds are still crunchy and you can still taste the freshness of the cabbage. So, try it both ways and see what you think.