2 chicken breasts, cooked and crumbled
4 green onions, chopped
1/2 cup celery, chopped
1 medium head cabbage, chopped
1 cup pineapple tidbits, drained (reserve 2 tablespoons for dressing)
1/4 cup sesame seeds, toasted
l/4 cup slivered almonds, toasted
1 package ramen soup noodles, crumbled
For the dressing:
3 tablespoons vinegar
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons pineapple juice
1 tablespoon soy sauce
1 teaspoon black pepper
3/4 cup oil (can reduce to 1/2 cup)
1 package of seasoning from noodle soup mix
Mix chicken, onions, celery, cabbage and pineapple. About 30 minutes before serving, add sesame seeds, almonds and noodles. Toss to combine.
Combine all dressing ingredients and add to salad just before serving. Serve with hard rolls and fruit.
Makes 4 generous servings.
Picnic Basket From Kim of Kim's Whim