This recipe, is one of the easiest things EVER to throw together. It takes only a few minutes, and it is fabulous as a main dish for a light and healthy lunch or dinner, or a side dish to set out at a BBQ or party. I personally whipped up a batch of it to throw into a ziplock bag and take on our Memorial Day camping trip.
That’s right, no need for tupperware. It marinates and sits just perfectly in a gallon sized ziplock bag, and you can pop it out of your cooler and eat it at your convenience.
Personally, I think that the longer the flavors in this have to marry, the better it gets. This salad is good for about 3 days after you make it as long as you keep it refrigerated.
2 1/2 C shredded cooked chicken
1 bag cole slaw mix or a head of green cabbage
1 bunch green onions, white and green parts, sliced
1/2 C slivered almonds (I left these out, I’m not a fan of nuts)
2 T toasted sesame seeds
1 package ramen noodles, smashed (do not use the spice packet)
1/2 C oil
3 T seasoned rice vinegar
2 T white sugar
1 t salt
Mix all salad ingredients together in a large bowl.
Combine the dressing ingredients until sugar has dissolved (I just zap it in the microwave for about 20 seconds, it really speeds up the process) and pour over the salad ingredients. Toss to coat.
Allow to set 30 minutes – 24 hours depending on how wilted/soft you want the cabbage.