Recipe for Chinese Salad with Ramen noodles

One of my favorite things about summer barbecues is the side dishes! This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

(Makes 8-10 servings)

Ingredients:

Dressing:
3/4 cup vegetable oil
4 1/2 Tablespoons seasoned rice vinegar
4 1/2 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Salad:
2 -3 chicken breasts, cooked and shredded
1 head cabbage, chopped
1 bunch green onion, finely chopped
1/4 cup sunflower seeds
3 Tablespoons vegetable oil
1 (2 1/2 ounce) package slivered almonds
2 packages Top Ramen noodles, crushed into small pieces

Directions:
In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving. In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds and continue stirring over heat until golden brown. Once cool, add ramen mixture to the cabbage mixture and stir to combine. Add dressing and toss to coat before serving to avoid the noodles getting soggy.

Looking for more delicious salad recipes?
Here are a few of our favorite:
California Salad with Raspberry Vinaigrette
Frito Chip Taco Salad
Italian Fresh Green Salad
Spinach Pretzel Salad
Nut and Berry Salad

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