My grandma has been making a version of this salad for as long as I can remember. And I have been obsessed with it as long as I can remember. Of course, I put my own spin on this classic, lightening it up a bit. This is great for work lunches, a easy summer dinner or as a potluck dish. It gets better each day and travels well.

Chop up cabbage and green onion:

Shred chicken:

Toss with noodles and dressing:

 

Laziness Level:   

Chinese Chicken Noodle Salad

Prep Time: 20 min

Cook Time: 1 min

Serves: 8 people

Ingredients:

FOR THE SALAD

• 8 cups green cabbage, shredded
• 6 green onions, sliced
• 2 packages Annie Chung Fresh Ramen ( 1 Spicy Chicken, 1 Soy Ginger)
• 1/3 cup slivered almonds
• 1 lb shredded rotisserie chicken

 FOR THE DRESSING

• 2/3 cup olive oil
• 1/2 tsp. salt
• 6 TBSP Rice Wine Vinegar
• 1/2 TSP Pepper
• 2 TSP Sugar
• 2 Annie Chung Fresh Ramen Noodle Seasoning Packets ( Spicy Chicken and Soy Ginger)
• Juice of 1 Orange

FOR THE GARNISH:

• 1 Orange, Sliced and Edges cut off each slice

Directions:

1. Combine cabbage & green onions in large bowl. Set aside (this can be done day ahead, covered in frig)
2. Mix the dressing ingredients and refrigerate.

Read the original on: I Eat Therefore I Cook