3 cups cubed chicken breasts
1 head of cabbage chopped
1 bunch of green onions/scallions, finely chopped
1 ounce slivered almonds
2 packages Top Ramen noodles
1 can of olive oil mist (only need a few squirts for the pan)
Ingredients for Dressing1/2 cup olive oil
3 tablespoons seasoned rice vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1. Cook chicken breast cubes thoroughly and set aside.
Smash the noodles (make them bite sized and smaller) and throw away the seasoning packets. Spray the pan with a squirt of olive oil then brown the noodles and the scallions over medium heat.
2. After the noodles and onions have cooked for a little while add the almond slivers (they burn easily so make sure to save them till the end). Set aside after cooking.
4. Prepare the dressing by mixing all ingredients together with a wisk. Pour onto top of salad.
5. Place in fridge for 30-1 hour to chill, but don't forget about it or your noodles will become soggy. **Actually, Ben and I love this recipe the next day after the noodles have become soggy, weird I know!