Asian Chicken Salad

For 4 servings as a main course, Asian Chicken Salad keeps the list centered on oriental-flavor ramen noodle soup mix, pre-sliced almonds and bottled red wine vinaigrette. Set aside about 26 minutes.

• Yield 4 servings as a main course
• Ready in 26 minutes
• Prep 20 minutes
• Cook 6 minutes

Ingredients

Salad

• 1 package oriental-flavor ramen noodle soup mix , (I often use two packages of the noodles to give my kids more crunch to eat)
• ½ cup pre-sliced almonds
• ¾ cup bottled red wine vinaigrette , or make your own following the simple recipe below
• ½ package coleslaw or broccoli mix , (I use the broccoli slaw)
• 1 package romaine lettuce
• 2 cups shredded cooked chicken
• ½ cup fresh cilantro leaves , optional
• 2 scallions , both white and light green parts, chopped

Homemade Red Wine Vinaigrette

• ¾ cup vegetable oil
• 6 tablespoons red wine vinegar
• 4 tablespoons sugar
• ½ teaspoon black pepper
• Ramen noodles seasoning packet

Instructions

1. Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
2. Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
3. Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Dress it just before it goes to the table so the leaves stay crisp.