2 chicken breasts, cooked and shredded
1 head Nappa lettuce
1 head Boc choy
1 1/2 bunches green onions (include 3/4 of green tops)
Chop lettuce and onions, add chicken, set aside in a large bowl.
1/4 cup butter
2 packages Raman Noodles, crumbled (no seasoning packet)
1 to 2 cups slivered almonds
2 tablespoons sesame seeds
Melt butter in skillet, add noodles, almonds, and sesame seeds. Brown and set aside in bowl to cool.
Salad Dressing –
1 1/2 cup sugar
3/4 cup white vinegar
3/4 cup vegetable oil
6 Tablespoons soy sauce
Combine sugar, vinegar, oil, and soy sauce in a sauce pan. Stir until sugar is dissolved. Boil for one minute. Cool.
It is best to keep each part of the salad separate until it is served. Better yet – I like to have my family and guests ‘make their own’ by keeping each part separate while serving. For those who are gluten sensitive, cook the Ramen noodles in a separate pan and serve in its own bowl. This makes a large salad and when served as a ‘make your own,’ it allows for great wilt-free leftovers.