t h e   i n d i s c r i m i n a t e   c o o k

I grew up on this at church potlucks and other such gatherings.  I thought it was just as normal in everyone else's life as it was in my own.  But last time I made it I had a friend over who took a bite... and another... and another... and I quickly realized (between her bites and her nods of approval) that perhaps this was more of a unique gem than I'd previously realized.  I mean, I always knew it was special (it was always one of the first buffet items to go), but I think having it so often - right alongside jello salads and Costco bagged rolls - I mentally put it in line with, well, everything else on the table.  It was good, really good, but it was basic buffet food. 

Or so I thought.  I've now been convinced otherwise... that this whole time I had much more of a treasure than I realized.  I mean, it is really good.  And there is a reason why it disappears from table tops as quickly as it does.  And it's so great for this time of year.  Light and crisp with all my favorite Asiany flavors (is that a real word?).

• My favorite thing about this recipe is you can adjust it per your preference.  You know, make it your own.  It's a great starting place for adding things such as fresh ginger, rice vinegar (instead of the regular), frozen peas, toasted sesame seeds, sunflower seeds, chopped fresh button mushrooms and I'm sure many more.
• When slicing your cabbage, don't leave your pieces too long.  There's nothing more annoying than long dangling pieces of sauced-up cabbage on your chin.
• The time can vary greatly when boiling your chicken (due to size of chicken pieces), so just make sure there is no trace of pink and that it shreds very easily. If there is any tug when trying to shred, it's not cooked completely (sometimes a little sniff tells you it's still not done).

INGREDIENTS 
SALAD
    Salt (for boiling water)
    3 to 4 Chicken Breasts
    2 pkg. Top Ramen Noodles, crunched
    1/2 c. Slivered or Sliced Almonds
    1/2 to 3/4 Head of Cabbage, sliced thin
    1 Bunch Green Onions, chopped
    1/2 c. Celery or Water Chestnuts, chopped (optional)
DRESSING
    2 Top Ramen Seasoning Packets
    1/2 c. minus 1 Tbs. Oil
    1 Tbs. Sesame Oil
    1/4 c. Sugar
    2 Tbs. White Vinegar
    3 Tbs. Soy Sauce
    1/2 tsp. Fresh Ground Pepper
    2 Tbs. Sesame Seeds (optional)

DIRECTIONS

• Fill sauce pan with water and bring to boil.
• Place chicken breasts in generously salted water and boil gently until cooked thru (no trace of pink inside/175º).
• Shred chicken and refrigerated for 30 minutes.
• Pre-heat oven to 400º. 
• Sprinkle ramen noodles and sliced almonds in thin layer on large baking sheet.  Roast at 400º for 5 to 8 minutes or until lightly browned and fragrant.  Set aside and cool for 5 minutes.
• For dressing, combine seasoning packets, oil, sesame oil, sugar, vinegar, soy sauce, pepper, and sesame seeds (if using) in a small bowl.  Set aside.
• Toss together roasted noodles, almonds, shredded chicken, sliced cabbage, onions & celery or water chestnuts (if using).
• Drizzle dressing over salad and toss gently until evenly distributed.
• Serve immediately or chill and serve within a couple hours.