Friday, November 26, 2010

Chicken Sumi Salad with a Twist

I have turkey leftovers so that's the twist.  Here's a simple, tasty recipe with probably most of the ingredients already in your fridge or pantry.
Chicken Sumi Salad 
1 (3 oz.) package of chicken flavored Top Ramen    
1 small head of cabbage, chopped
4 green onions, chopped
1 cup slivered almonds
1/4 cup sesame seeds
2 cups chicken, cooked, chilled & shredded
1/2 cup oil
1 flavor packet from the ramen
2 TBl vinegar
2 TBl sugar
Remove flavor packet from ramen and reserve for the dressing.  Crush ramen noodles into 1/2 inch pieces.  Set aside.  Toss together cabbage, onions, almonds, sesame seeds and chicken.  Add noodles and toss again. Just before serving, add dressing and toss again.
Dressing:Blend flavor packet, oil, vinegar and sugar in a small bowl.  Season to taste with salt and pepper.  Cover and refrigerate until ready to use.  Before using, beat with a whisk to blend well.
Cook's Notes:I also add dried cranberries to the salad. I buy bulk cranberries and almonds when they go on sale.  I store them in the freezer until I use them in my granola recipe or any other recipe I like.  I used dried white onions, instead of green.

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