Prep: 10 min
Chill: 30 min +
1 fried chicken breast, cut into chunks
1/2 c. almonds (optional)
1/2 head cabbage, chopped and shredded
2 T. sesame seeds
1 pkg. Chicken Ramen noodles
2 T. sugar
1/2 c. oil
3 T. white vinegar
1 seasoning packet from Ramen
1 t. salt
1/2 t. pepper
1 t. Dijon mustard
1 t. cilantro (optional, fresh is best)
Directions: Cut raw chicken breast into bite size pieces and brown in frying pan. I usually sprinkle with garlic salt and black pepper while they're cooking. Chop or shred cabbage, it may look like a lot but it will shrink with the dressing. Brown seed and almonds in oven for 10-15 min at 400. For sauce toss ingredients in a plastic container with lid, seal and shake until well mixed. Drizzle over cabbage, nuts, seeds and crushed Ramen noodles. Toss, cover and refrigerate for 30 minutes. Place cooked chicken in dressing container, cool in fridge. To serve toss chicken with everything else.
Side Dish: Kaiser rolls, sourdough bread, Rice a Roni
My Notes: I used a whole head of lettuce and 3 chicken breasts to feed 4 people and had 2 portions of leftovers. But there did seem to be way more lettuce than we wanted. Maybe next time I'll use 3/4 of a head with 3 chicken breasts. Also, my husband doesn't usually like cabbage but he likes this one.
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