This is one of our favorites-we had it tonight, actually.
Asian Chicken Salad
3/4 cup vegetable oil
6 tablespoons red wine vinegar
5 tablespoons sugar (or less)
1/2 teaspoon black pepper
seasoning packet from Ramen
1 package Oriental flavor instant ramen noodles
1/2 cup sliced almonds -- (or peanuts)
1 package (16 ounces) coleslaw mix or broccoli slaw mix
2 cups shredded cooked chicken
1/2 cup fresh cilantro
2 scallions -- chopped
Break up the Ramen noodles and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6-7 minutes.
Whisl together the dressing ingredients in a small bowl and set aside.
Place the slaw mix, chicken, cilantro, and scallions in a large bowl. Toss to combine the ingredients well.
Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top to serve.
"The Dinner Doctor"
When you start to cook, as when you begin to live, you think that the point is to improve the technique until you end up with something perfect, and that the reason you haven’t been able to break the cycle of desire and disillusion is that you haven’t yet mastered the rules. Then you grow up, and you learn that that’s the game.
Adam Gopnik, The New Yorker