This was pretty good. I wanted to use up my ramen noodles I have in my food storage. Although, it wasnt until I got halfway through the recipe that I noticed it did not call for Ramen noodles. Just the ramen seasoning. So I just had to make changes. I crushed up ramen noodles in its packaging, placed them on a baking sheet, and toasted them until they were golden brown. I also had left over oven roasted brined turkey that I substituted for the chicken. When making the dressing, I only used about 1/2 cup olive oil( eye balled it). It might be ok with with the 1 cup, but I dont like to used a lot of oil on dressings. I tasted the dressing and it was good but not great, so I added about 1 tsp of toasted sesame oil. The baslamic vinegar gives this classic salad a nice change. Thanks for the post.

Also I add the ramen noodles (crushed), 2 TBLS sesame oil, 1/2 c sunflower seeds, and Splenda instead of sugar. YUM have been eatting this for years. My original recipe came from a dear friend in Seattle. Around 1993 or so.

i've had this recipe for years. it is definately way up there on my favorite salad list.it makes a great lunch salad w/ the chicken, however i often use it as a side salad w/out the chicken, either way its a winner.