Teriyaki Chicken Salad

For Salad:
2 (3 ounce) packages ramen noodles, crushed (You can use 1-3 packages depending personal preference.)
1/2 cup sliced almonds
2 teaspoons sesame seeds
2-4 TBS butter (Depending on how many noodles you cook.)

1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet over low-medium heat, brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, take off heat and cool. (Opt. I sprinkle a bit of one of the seasoning packets on the mixture after removing from heat.)

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Add soy sauce. Cool. (I don't boil it, just heat until sugar is dissolved.)
In a large bowl , combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.


Teriyaki Chicken
(Here is the recipe for the chicken:)
Teriyaki Chicken Salad

Chicken Marinade:
3/4 cup soy sauce*
1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.

*See Information On Ingredients & Methods in sidebar.