I got this recipe from my Mother-in-Law because it was quite simply one of Matt’s favorites. Thankfully, she shared it, and it has been a hit at many-a-get-togethers. This recipe makes a big enough batch to share at pot-lucks or to have for your family’s dinner, and then lunch (and breakfast if you’re like Matt) for several days following.
My boys don’t so much like it, but then again, Matt and I like it SO much that we don’t push it on them… because then there is more left for us.
And it is best if made several hours, if not the day before, being eaten. 
Ingredients
3 pkgs. chicken top ramen noodles
1 pkg. cabbage coleslaw
3 stalks celery, finely chopped
4-5 green onions, chopped
4 cooked chicken breasts, chopped
salt, pepper, ginger, and garlic powder
Dressing
3 pkgs. of seasoning from ramen pkg.
3 Tbls. red wine vinegar
1/2 cup sugar
3/4 cup vegetable oil
1 tsp. pepper
Directions
Cook chicken, cool slightly and chop. Break up ramen packages and cook, 2-3 minutes. Drain and rinse with cool water. Mix noodles with coleslaw, celery, green onions, and chicken in big Tupperware (with a lid). Sprinkle with salt, pepper, ginger, and garlic (this will be to taste). Mix dressing ingredients together in medium bowl and pour over salad. Mix all together with wooden spoon, then place lid on Tupperware container and toss and shake vigorously to combine all ingredients. Chill in refrigerator overnight.
Ready? ENJOY.
1 comments:
I love this stuff...I also like to add 1 cup of toasted slivered almonds :0)
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