Top Ramen Chicken Salad - cooking recipe

Ingredients

2 chicken breasts, boneless, skinless
1/2 teaspoon salt
3 tablespoons oil
2 cups water
3 (3 ounce) packages ramen noodles (oriental style)
2 teaspoons chicken bouillon
2 cups cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup carrot, shredded
3 teaspoons seasoning (from Ramen)
1 (20 ounce) can pineapple tidbits, drained
1 (8 ounce) can water chestnuts, roughly chopped
1 teaspoon sesame oil
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup green onion, chopped
1/2 cup almonds, sliced

Preparation

Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Saute chicken until it starts to brown. Set aside.
In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
Mix well and add green onions, mix again to completely combine.
Add almonds on top or on individual servings.
Serves 4 (makes 6 cups).