101 Uses for a Roast Chicken #19: Chicken & Ramen Salad

My mom used to make this great salad with cabbage, ramen noodles, some kind of nut, and a few other things. Alas, I no longer have the recipe. And I for some reason have had this salad on my mind lately... So, I decided to make my own version using some roast chicken, veggies, and a dressing I whipped out of my you-know-what based on what I remember of my mom's recipe. Here's what I did.

Chicken & Ramen Salad

1 package ramen noodles,

1 cup roast chicken

1 can sliced water chestnuts

1/2 cup chopped red onion

1 cup carrots cut into matchsticks

1 can miniature corn, sliced lengthwise, then in half

For the dressing:

seasoning packet from the noodles

2 tbsp sunflower oil

1 tbsp sesame oil

1 tsp soy sace

1 tsp sugar

2 tsp rice vinegar

1. Break the noodles up into small-ish chunks & run under hot water for a few minutes. You want them soft, but still retaining a bit of crunch.

2. Combine salad ingredients in a bowl & toss.

3. To make dressing, whisk ingredients together. Add to ramen mixture & toss.

4. Enjoy!

It was very good! Not as good as my mom's, but still very good. Vary the veggies if you want - this is what I had in my pantry.

On another note, Dave of My Year on the Grill is having a giveaway! Go here for details on how to win a copy of Steve Raichlen's How to Grill.