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Oriental Chicken Salad

4-4 oz. chicken breasts (cook as you wish, boil, broil, bake, grill, microwave) shred or chop into slivers

2-1 lb. packages shredded cabbage or cole slaw mix (or shred a whole head of cabbage in your food processor of choice)

2-4 pkgs. of ramen noodles (remove seasoning packets--use Oriental or Chicken flavors) put into a zip lock bag and pound with your fist to break into smaller chunks - use as is, do not cook!

In large pot, mix and cook until just browned (you can also brown your chicken pieces in here if they did not brown to your satisfaction):

2 TBS. olive oil
2 TBS. soy sauce
1/4 cup sesame seeds
1 bunch green onions - sliced

Add chicken and cabbage and stir

Cover and remove from heat

In food processor or mixer, combine

1/2 cup olive oil
8 TBS. sugar
3/4 cup rice wine vinegar
The two seasoning packets from the ramen noodles
3/4 cup HOT water

Pour over other ingredients in pot and stir. Add broken ramen noodles and stir again. Refrigerate and stir occasionally.

You can crunch more noodles on top before serving (and, if you have some, sprinkle about three or four drops of sesame oil over all and stir right before serving--but tastes fine without it).

Serves a bunch! Always better the next day.