My husband's latest favorite recipe.
3 chicken breasts, cooked and shredded (I like to flavor them with adobo before cooking)
1/2 head shredded lettuce
1 cup (or more) shredded cabbage
1 package Top Ramen
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon sugar
2 tablespoons vinegar
Mix the olive oil, sugar, vinegar, and the seasoning packet from the ramen noodles. This is your dressing. Pour it on top of the tossed lettuce, cabbage and chicken breasts. Crunch up the ramen noodles, sprinkle them over the top, add the almonds, and stir it all up. If you like the noodles to be not-so-crunchy, just leave the salad in the fridge for a couple of hours before serving.
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4 comments:
Adobo? Isn't that what they build houses out of in the Southwest? Sounds bland and gritty.
I've been looking for a salad like this!
jen, i think you'll really like it. i hope you do anyway!
chris, i can't believe you're married to a nearly-mexican person and you don't know what adobo is. it's a wonderful blend of seasonings that you can buy in a plastic shaker in the "hispanic food" section. delicious.
Actually, I don't think Chris was so far off. The Adobo at Wal-mart comes in a really tall shot glass-like thing with a metal lid. And it's a semi-liquid.
After prying the Adobo's lid off(and splattering it all over the kitchen and baby) I noted Adobo had a mud-like quality to it. And if you leave speckles of it on the counter, it turns impossibly hard. They probably built missions out of it until someone realized it tastes good.
Anyway, I really enjoyed this recipe. And the Adobo goes really well with the salad. Doesn't keep well, though. I will half it next time.
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