Chicken Cabbage Salad

What you need:

10 grilled boneless skinless chicken tenders
or one cooked rotisserie chicken 

1 1/2 bunches green onion 

1 32 ounce package coleslaw 

2 packages chicken flavored Top Ramen noodles

1 cup sliced almonds

4 Tablespoons red wine vinegar

1/2 cup granulated white sugar

2 Tablespoons vegetable oil

1 seasoning packet from Top Ramen noodles

What to do:

1. Cut grilled or rotisserie chicken into bite size pieces

2. Chop green onion and set aside

3. Empty coleslaw mix into large bowl

4. Add chicken, green onion, and 3/4 cup sliced almonds   

   Set aside 1/4 cup sliced almonds to go on salad before serving.                                     

5. While inside of package, break top ramen noodles into small pieces.

    I usually whack the package on the counter a few times.  Be careful 

    though, sometimes the package gets a hole in it and the noodles leak out.

6. Set aside seasoning packet and cook noodles according to directions on package.

7. Rinse noodles with cold water, drain and add to coleslaw salad mix.

8. In air tight container mix red wine vinegar, sugar oil, and 1 Top Ramen seasoning packet.      

MIX WELL. This make a sweet and tangy dressing to pour in salad and toss, top with remaining 1/4 cup almond slices and serve. 

                                 

This salad is light and delicious.  It's so good you'll probably need a second helping!  I don't remember where I got this recipe.  I've been making it for so long that I just do it from memory.  Once I made this for my husband's family, they decided it needed to become part of the Thanksgiving day feast.  We have an early dinner and then after an evening of games and more games, we make this salad and use leftover turkey instead of grilled chicken.  It's always a hit and will serve a large group. Enjoy!

*** See the main dishes tab for details on marinade and 

directions on the grilled chicken we use in this salad.