gramma’s chick’n salad

gramma’s chick’n salad

yield: 4 servings

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gramma’s chick’n salad

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  • 1 pkggardein crispy tenders (prepared as directed on packaging)
  • 1 medium headorganic bok choy, washed, cored, dried
  • 1 bunchorganic green onions, chopped
  • 2 packs (3oz)nissin top ramen oriental instant noodles (no need to use the flavor packet)
  • 2 1/2 ozorganic sesame seeds
  • 2 ozorganic sliced almonds
  • 2 tbspolive oil
  • to tastegarlic powder
  • to tastesalt
  • 2 tbspsoy sauce
  • 1/4 cuprice vinegar or cider vinegar
  • 1/4 cuporganic sugar

gramma’s chick’n salad


Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate.

Break up uncooked ramen noodles into bite-size chunks.

Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned.

Add garlic powder and salt. Cool and store in covered container.

In small saucepan, whisk together soy sauce, vinegar, sugar. Boil for 1 minute.

Combine all parts of salad and toss with cooked crispy tenders. For variety, try with chopped pimientos or mandarin orange wedges.

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