1packageoriental-flavor ramen noodle soup mix, (I often use two packages of the noodles to give my kids more crunch to eat)
½cuppre-sliced almonds
¾cupbottled red wine vinaigrette, or make your own following the simple recipe below
½packagecoleslaw or broccoli mix, (I use the broccoli slaw)
1packageromaine lettuce
2cupsshredded cooked chicken
½cupfresh cilantro leaves, optional
2scallions, both white and light green parts, chopped
Homemade Red Wine Vinaigrette:
¾cupvegetable oil
6tablespoonsred wine vinegar
4tablespoonssugar
½teaspoonblack pepper
Ramen noodles seasoning packet
Instructions
Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving 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 and serve.