Chinese Chicken Salad With Crunchy Ramen Noodles
2 -3 cups chopped cooked chicken breasts ( depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped ( or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
Prepare dressing and set aside.
Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
Once noodles have begun to slightly brown, add slivered almonds.
If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
Add the ramen/almond mixture and stir well.