Ramen Noodle Salad with Chicken

This is one of my favorite recipes from the McCarthy/Swanson Family Reunion Cookbook.  It was submitted by my cousin, Janet.  I have always loved this salad, especially the ramen and the delicious salad dressing.

Ramen Noodle Salad with Chicken

Lettuce:

1 large head of Romaine lettuce, torn into bite-sized pieces

Set aside.

Ramen:

• 1/2 cup butter
• 2 packages Ramen noodles, crushed (Do not cook. You can use gluten-free Ramen noodles, too.)
• 1/2 to 3/4 cup slivered almonds
• 1/2 cup sesame seeds

Sauté butter with Ramen noodles, almonds and sesame seeds.  

Set aside.

Dressing:

• 1 cup olive oil
• 1 cup sugar (I think this dressing works best with regular sugar rather than Truvia Baking Blend.  If you do use the Truvia Baking Blend, only use 1/2 cup.)
• 1/2 cup red wine vinegar (This is not on plan, but I think substitutions will interfere with the recipe’s integrity.)
• 2 tablespoons soy sauce (can substitute Tamari)

Mix and keep at room temperature.

Finishing the Salad

Keep all three of the above components separate until serving time, then toss.  You can add grilled chicken breast or shredded rotisserie chicken breast to this salad to make it a meal.

Ramen Noodle Salad with Chicken