Recipe source: my friend Stephanie
Here’s a new favorite salad recipe, thanks to my Gourmet Friend Stephanie. She made this for our summer picnic potluck, and I was so excited she did, because I’d had something similar at our July 4th picnic, but forgot to ask that friend for his recipe.
This isn’t exactly what I’d call a *healthy* salad, due to the sodium content in the ramen spice packet and sugar in the dressing. But, we can’t always be healthy, can we? Time to accept the facts of life.
I love this picnic for a potluck or just on a hot day. Like this past weekend, for example… after a summer of weak low-70s weather, our Fall is kicking off with a heat wave of 100+ temperatures. So, salad time!
To start out, you’ll need to cook a chicken breast. You can do this any way you like, really, but I’m a fan of shredded chicken. To accomplish this, I filet my chicken breast, sprinkle with salt and pepper, cook through in a pan with a little oil over medium heat, then pull with a fork along the natural lines of the breast.
The next step is to cook the ramen noodles. They should be very finely chopped. The first time I made this salad, I crumbled it all apart with my bare hands, which, wimpy though it is to say, made my hands a bit sore. The next time, I put the block in a large mixing bowl and crushed the life out of it with a dough cutter. It worked great!
Once you have attained fine bits of ramen, melt 3 tablespoons of butter in a pan, dissolve in the ramen seasoning packet, then add the noodles and cook, stirring constantly, for a couple minutes. Then toss in 2 tablespoons of sesame seeds and stir it some more.
Remove the ramen mixture from heat and allow it to cool. In the meantime, prepare a dressing of white wine vinegar, vegetable oil, sugar, and pepper. Toss the chicken and ramen mixture with the dressing, along with coleslaw mix, dry-roasted peanuts and green onions.
Light, crunchy, delicious. YUM!
RECIPE – Crunchy Oriental Chicken Salad
3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seeds
1/4 cup sugar
1/4 cup white wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix (or chop your own cabbage and carrots)
Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles.
Break block of noodles into fine pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and toss. Toss in noodle mixture just before serving.