Asian Chicken Salad (AKA Baby Shower Salad)

10:59:00 AM

1 head of cabbage - finely chopped or shredded.
2 medium Granny Smith apples (these are the sour green ones)
2 stalks of Celery - cut small
1 large can of mandarin oranges - drained but not rinsed
1 cup of toasted Almonds (slivered or pieces)
2 Packages of Oriental Ramen Noodles, broken apart and toasted in the frying pan or oven
2 cups of chopped cooked chicken (or my sister uses chopped Tyson chicken Nuggets for added texture)


1 cup apple cider vinegar
1/2 cup Sugar
2 packets of Oriental Ramen Noodle Seasoning (from the packages above)
1/4 cup of Water
2 Tbsp of Oil  - sesame oil works best (yummy flavor) but vegetable oil, canola oil  will work in a pinch.
2 Tsp. Soy sauce.

Combine all the ingredients for the salad in a large bowl, except for Almonds and Ramen Noodles (and chicken nuggets if you chose to use those).

Combine all the ingredients for the dressing in a secondary bowl, or salad dressing mixing cup.

1 hour prior to serving the salad, pour desired amount of dressing onto the salad and toss - coating evenly.

When you are ready to serve, add Ramen noodles, almonds, and chicken nuggets (if you decided to use those)  Serve Immediately.

You can also choose to serve the noodles and almonds on the side.  It is up to you.

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