SUMI SALAD

Makes 8 servings

Susan

A GREAT RECIPE SWAP

ingredients

2 TSP OIL
1/2 CUP SLIVERED ALMONDS
1/4 CUP SESAME SEEDS
5 CHICKEN BREASTS (OR I USE A BOX OF CHICKEN SHORTCUTS)
2-3 oz PKGS RAMEN NOODLES (CHICKEN FLAVOR)
1 SMALL CABBAGE (GREEN OR RED OR BOTH) OR 2 BAGS SHREDDED - OR JUST BUY THE COLESLAW MIX BAG
DRESSING:
1 CUP OIL
1/4 CUP SUGAR
6 TBSP RICE VINEGAR
1 TSP SALT
1 TSP PEPPER

1
TOAST SESAME SEEDS, ALMONDS & OIL IN PAN (JUST UNTIL BROWN) AND THEN COOL.
2
BAKE OR GRILL CHICKEN (OR BUY CHICKEN SHORTCUTS) AND CUT INTO SMALL STRIPS
3
SHRED CABBAGE OR JUST ADD BAG CABBAGE TO A BOWL. CRUSH RAMEN NOODLES (NOT COOKED) IN BOWL. RESERVE CHICKEN FLAVOR PACKETS. ADD SESAME SEED/ALMOND MIXTURE. ADD CHICKEN. SPRINKLE FLAVOR PACKETS ON TOP.
4
MAKE DRESSING & COAT SALAD. STIR WELL AND MARINATE OVERNIGHT. SERVE ROOM TEMPERATURE OR SLIGHTLY CHILLED.

Source: Susan