INGREDIENTS:
- 1 head iceberg lettuce, chopped and shredded
- 6 green onions, chopped
- 1 lb. chicken breasts, cooked and shredded
- 4 tbs. butter
- 1-2 three oz. packages Ramen noodles (discard seasoning packets)
- 2 tbs. sesame seeds
- 1/2 cup sliced almonds
- 1/4 cup vegetable oil
- 1/4 cup (rice) vinegar
- 2 tbs. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- Combine lettuce, green onions, and chicken in a bowl. Set aside.
- Break up ramen noodles, using 2 packages instead of 1 if you want more crunch.
- Preheat a skillet over medium heat. Melt butter in the skillet and add broken up noodles, sesame seeds and almonds.
- Stir until gold brown, careful not to burn the noodle mixture. Cool on paper towels. Please note that the noodle mixture can be made the day before and stored in an airtight container or Ziploc bag.
- Whisk dressing together and toss with lettuce, chicken, and green onions. Just before serving, add crunchy noodle mixture and toss.
- Serve immediately.
Source: Big Bold Beautiful Food
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