Betti’s Oriental Chicken Salad

by Millie Bentley

Greetings. A few weeks ago we published Diana’s Ramen Salad. This one is similar and just as good. Years ago (more than ten) Betti Cuddy sent me a recipe to share with you. It’s really delicious and meets our KISS criteria – Keep It Simple, Sweetheart.
BETTI’S ORIENTAL CHICKEN SALAD
SALAD
2 tablespoons sesame seeds
One-half cup slivered almonds
One-half head green cabbage, thinly sliced
4 green onions, thinly sliced
1 package chicken Top Ramen noodles, broken (Do not cook.)
Toast sesame seeds and almonds together in a skillet. Set aside. Combine cabbage and onions in a bowl and refrigerate until serving time. Break noodles into 1 or 2 inch pieces and set aside. Prepare dressing.
DRESSING
2 tablespoons sugar
One-half cup olive oil (or less, if desired)
3 tablespoons vinegar (Oriental sushi vinegar is best)
One-half teaspoon black pepper
One-half packet of flavoring from Top Ramen package
Mix together and shake well. Pour over cabbage and onions.
When ready to serve, add toasted sesame seeds and almonds along with broken noodles. Toss well. Serves 2 or 3 persons. Betti added: “I always double this recipe because there is never any left over. I have also added bite-sized pieces of chicken sauteed in garlic or shrimp or crab. All combinations are good!”
Until next week, dear Reader, vaya con Dios.

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