Oriental Chicken Salad for Two

This Asian salad is perfect for finishing leftover barbecued, boiled or baked chicken. Topping this salad with crunchy, fries Ramen noodles and drizzled with oriental salad dressing will bring this salad to the top and can be very easily served as dinner, too.
Directions:
For the salad:
1 cup romaine lettuce, cut into bite-size pieces
1 cup head lettuce, cut into bite-size pieces
1/2 cup white cabbage, shredded
1/4 cup carrots, shredded
1/2 cup cucumber, cut as matchsticks
1/4 cup red onion, thinly sliced
1/4 cup celery, shredded
1 green onion, chopped
2 cups cooked chicken, sliced

1/2 cup fried Ramen noodles
For the dressing:
1/4 cup peanut oil
2 tbs honey
1/4 cup rice vinegar
2 tbs fresh ginger, chopped
2 cloves garlic
1 tsp red pepper flakes
1 tbs sesame oil
3 tbs good soy sauce
Garnish:
Handful of cilantro leaves, chopped and roasted sesame seeds
Directions:
Cook Ramen noodles in boiling water for 2 minutes; Drain and fry in hot oil until crispy.

 Remove from oil, The extra fried noodles can be stored in a an airtight container for one week.

To make the dressing, use a blender or the small cup of the Magic Bullet® to combine all the dressing ingredients and process until all mixed together. Refrigerate until needed
Mix all the salad ingredients in a serving bowl. Top with cooked chicken and fried Ramen noodles.

Pour the dressing 10 minutes before serving. Sprinkle with chopped cilantro and roasted sesame seeds.