• 2 whole chicken breasts (skinned and boned)
  • 1/2 cup vegetable oil
  • 2 tablespoons lime juice
  • 1 small white onion, chopped
  • 3 tablespoons white wine vinegar
  • 1 crushed garlic clove
  • 1 teaspoon hot pepper sauce
  • 3 individual packages of Top Ramen noodle soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon peanut oil
  • 1 head iceberg lettuce, finely sliced
  • 1/2 head of Chinese (Napa) cabbage, finely sliced
  • 1 medium carrot, shredded
  • 1 small sweet red pepper (green may be used if red is unavailable)
  • 1 cup fresh bean sprouts, coarsely chopped
  • 2 bunches chopped green onions (tops included)
  • Chinese dressing

Making the Chinese Chicken Salad:
Marinate chicken breasts overnight in mixture of vegetable oil, lime juice, chopped white onion, vinegar, garlic, pepper sauce, salt and pepper. Drain chicken and dice breasts in semi-small chunks. Sauté chicken in 1 tablespoon peanut oil in hot skillet until chicken loses pink color. Do not overcool. Set chicken aside in covered bowl. Put into large salad bowl and well-chilled vegetables and toss with chicken. Remove the noodle from the soup packets (save the little broth packets to add to soups or gravies) and break them up, scattering them over salad. Pour dressing over all, toss lightly and serve at once so that noodles remain crisp.