Ramen Salad with Chicken

Rather that JUST sharing a dressing recipe with you, I'm going to share the whole salad. This is one of our favorite summer salads--we throw it together for a quick lunch or add some breadsticks and make it a more filling dinner. I have seen SO many variations on this salad, so I don't think you can do it wrong. Just follow some of the basic ideas and make it your own from there! I don't think I ever make it with quite the same set of ingredients. The green onions "make" the salad though, so don't leave them out! If we're just wanting a side salad with some other things, I just leave out the chicken! Enjoy!

Ramen Salad with Chicken
1 head lettuce, shredded or chopped (some recipes call for bok choy or Chinese cabbage)
4 green onions, finely sliced
1 pkg crushed Ramen noodles
1 Tbs sesame seeds
Sliced almonds
3-4 cooked, diced chicken breasts, opt (chilled, if possible)
Additional chopped veggies, optional (red bell pepper, cucumber, carrot, tomato...)

Dressing:
1/2 cup oil
4 Tbs sugar
4 Tbs vinegar
1 tsp salt
1/2 tsp black pepper

Mix together dressing in a jar and shake well. Refrigerate. Layer all ingredients together, minus the Ramen noodles and the almonds. Just before serving, toss salad with dressing and sprinkle almonds and crushed noodles over the top.

Notes: Leftovers do not keep well because the Ramen get soggy. We usually make up about a half recipe or so and both eat it for lunch. Omit the chicken and serve this as a side salad--its one of our favorites!