Page 137 - 201415_TOH_Cookbook

ASIAN CHICKEN,
RAMEN AND GRAPE
SALAD
CALIFORNIA TABLE GRAPE COMMISSION
INGREDIENTS
Serves 4
Salad: 1 (3-ounce) package ramen noodles 1/3 cup slivered almonds 4 cups chopped romaine letuce 2 cups shredded Napa cabbage 8 ounces cooked, diced chicken
(about 2 cups)
1 1/2 cups green seedless California grapes
2 green onions, sliced
Orange mustard dressing: 1/4 cup vegetable oil 1/4 cup rice vinegar 2 tablespoons honey mustard 2 tablespoons orange juice
concentrate 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
PREPARATION
1. Break up the ramen in the sealed package. Open and discard the seasoning mix. Put the noodle pieces and almonds in a dry skillet and cook over medium heat, sirring constantly, unil the noodles and nuts are golden brown, about 4 minutes. Transfer to a plate to cool.
2. In a large bowl, combine the let- tuce, cabbage, chicken, grapes and green onions.
3. To make the dressing, in a small bowl whisk together the oil, vinegar, mustard, orange juice concentrate, salt and pepper.
4. Combine the salad, toasted noodle mix and dressing. Toss well and serve.
Taste of Home – Page 123