Asian Chicken Salad


1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat – at 14 cents a pop, I figure I can afford the splurge)

½ cup pre-sliced almonds

¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)

1/2 package (16 ounces) coleslaw mix or broccoli slaw 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

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.

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.

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.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:

¾ cup vegetable oil

6 tablespoons red wine vinegar

4 tablespoons sugar

½ teaspoon black pepper

Ramen noodles seasoning packet