crispy noodle chicken salad with asian dressing

The first time I ever had a ramen packet chicken salad at a friends house in high school I fell in love. I’ve made many iterations over the years, but this one might just be my favorite.

Especially since I’m using fly by jing - and their noodle packets? No artifical flavoring or ingredients. You can feel good about this one.

Plus what’s easier than using pre packaged noodles to create crunch, and the provided sauce packet to make a homemade dressing.

Ingredients:

2 fly by jing classic soy noodles

1 clove garlic, minced

1/4 cup rice wine vinegar

1/4 cup mirin

1 tsp ground mustard

1 Tbsp sugar

1 tsp sesame oil

3 Tbsp sesame seeds

3/4 cup slivered almonds

1 head iceburg lettuce, chopped

handful cilantro leaves

4 scallions, sliced on the bias

1 bell pepper, diced

1 1/2 cooked chicken breasts, shredded

Directions:

Preheat oven to 350.

Whisk together the 2 flavor packets from inside noodle package with garlic, vinegar, mirin, mustard, sugar, and sesame oil.

Crumble 1 1/2 of the noodles and spread out along with almonds and sesame seeds on a baking tray.

Bake until golden, checking every 5 minutes or so to prevent burning.

In a large bowl toss together lettuce, cilantro, scallions, bell pepper, chicken, crispy noodles, almonds and sesame seeds.

Coat with dressing before serving.