Ramen Noodle Chicken Salad with Asian Salad Dressing

I love this salad dressing recipe and have been making it for years courtesy of an old friend, Kris Appleby. In fact, I call this 'Appleby's Dressing' but that name isn't going to mean much to you when you are looking for an asian salad dressing recipe haha, so I re-named it for this post. We went to dinner at their house (like 30 years ago!) and I still remember what she made - grilled marinated pork tenderloin, long- and wild rice mix, and a lettuce salad with mandarin oranges, mushrooms, and green onions tossed with this dressing. 

It's awful that I can remember this meal from 1993 but can't remember what I had for lunch yesterday 🤦‍♀️

• 1/2 recipe "Appleby's Dressing" (recipe follows)
• 4 C. mixed greens (spinach, romaine, etc., whatever you like)
• 2 C. fresh veggies (carrots, mushrooms, pea pods, cucumber, etc., whatever you like)
• 1 C. coarsely chopped red cabbage
• 1 (3 oz.) package ramen noodles (discard seasoning packet), broken into pieces
• 4 (12 oz. total) boneless chicken breasts
• soy sauce
• ground ginger

Sprinkle chicken with soy sauce and ginger, cook however you want (grill, bake, steam...); cool and shred or chop into bite-sized pieces.

Mix together all ingredients (greens, veggies, cabbage, noodles, cooked chicken), toss with dressing and serve immediately. Makes 4 servings

*note: this salad is also great without the chicken. 

APPLEBY'S DRESSING

• 1/2 C. oil
• 4 T. white sugar
• 2 T. vinegar
• 1 T. soy sauce
• 1/2 t. salt
• 1/2 t. pepper

Mix all together in a shaker bottle or bowl until well incorporated. Cover and chill 30 minutes. Makes 1 cup. 

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