Recipe by 4-H Mom
This recipe was a current entry in the the Dining on a Dollar Cooking Contest.
Top Review by Chef shapeweaver �
I made this on 6/09/09 for the " Summer Salad Snapshots "event and for my dinner. I did make a couple of changes due to what was on hand.Instead of the red pepper, some freezer dried red/green peppers were reconstituted and used. For the canned chicken, some leftover boneless fried chicken was diced up and used. Mixed everything together, and let chill for about 3 or 4 hours.Tasted, and decided it needed some more salt and pepper. I did add about 1/4 cup more of mayo to add a bit more moisture. Served with some iceburg lettuce and a slice of tomato on a homemade roll. I really enjoyed this different way of using ramen noodles. This will be made again. Thanks for posting and, " Keep Smiling :) "
- 1 (3 ounce) package ramen noodles, crushed
- 1 medium size red pepper, chopped
- 1 medium onion, chopped
- 1 head romaine lettuce (or large package)
- 2 (12 ounce) cans chicken, drained
- 1⁄2 cup mayonnaise