This "Chinese Chicken Salad" is delicious salad using the Ramen noodles, but with several differences to the others I have posted before. This one has bacon and chopped chicken in it, so it's almost a meal, but you could serve it as a side also. I could add egg rolls or spring rolls to this and serve it for a light supper or lunch. This is great for potlucks or company also, because it's a big salad. This is a great way to use leftover chicken also!
Here is what you will need:
1 large bag mixed baby salad greens
1 bunch green onions, sliced including the green blades
1/2 red or green bell pepper, diced
1 (20 oz.) can of pineapple tidbits, drained well, reserve 1/4 cup of the juice
1/2 cup sliced almonds, lightly toasted
1 cup cooked chicken breast, diced
1 cup crisp cooked bacon, crumbled
2 pkgs. chicken flavored Ramen noodles, crushed reserve seasoning packets
2 Tbs. butter
1/2 cup oil (whatever you prefer, vegetable, canola or extra virgin olive oil)
1/2 cup sugar
1/4 cup rice wine or cider vinegar
1/4 cup reserved pineapple juice
2 tsp. soy sauce
juice of one lime
2 Ramen seasoning packets
In a large salad bowl, mix the salad greens, green onion and bell pepper. Add the pineapple that has been drained well and reserve 1/4 cup of the juice for the dressing. Toss together!
Add the diced chicken breast! If you are doing this ahead of serving, stop at this point and cover and refrigerate! If not go ahead and add the toasted almonds and bacon crumbles.
Break up the Ramen noodles. I just do it in the bags using something like a cup or a meat mallet to crush them up. You need to leave some texture to them, not too fine. Melt the butter in a skillet over medium heat and add the noodles. Cook just until lightly browned. Reserve the seasoning packets for your dressing.
In a separate bowl, whisk together all of the dressing ingredients until the sugar and seasoning packets have dissolved and the dressing has emulsified. Pour over the salad ingredients and toss lightly. Sprinkle the toasted Ramen noodles on top!