Chinese Chicken Salad

One of Martin's favorite summer dishes is Chinese chicken salad. It's very light, very tasty, and pretty good for you. We've been making this receipe for a long time and don't know exactly where it came from, but we think it was either Kelly Colebank or Anna Blair Davis (my former roommates).

Ingredients:

-3 boneless, skinless chicken breasts

-soy sauce

-sugar

-cooking oil

-white vinegar

-slaw

-slivered almonds

-pack of ramen noodles

-Pam or cooking spray

Remove the fat from the chicken and cut it into small pieces. We typically bake the chicken in soy sauce, but last time Martin pan fried it in butter and soy sauce (Hibachi style).

Place ramen noodles and slivered almonds on tray and spray with Pam. Put the tray in the oven on broil. The intent is to heat and slightly brown the dry noodles and almonds, not create a large flaming pan of cheap unrealized chinese noodle soup. We have accomplished the latter on two occasions, and I suggest that you pay careful attention when you place those greased and highly flammable items under high heat.

Mix vinegar, oil, and sugar to taste to create a dressing. The chicken packet from the ramen noodles can also be added. I suggest a small spoonful of sugar, and about 1 part oil to 5 parts vinegar. This will require experimentation to determine what taste you prefer.

Put slaw in bowl and add chicken, toasted noodles and almonds, and dressing.