Keeping with the healthy theme this month Chef Bob Dillon from Sail Loft Restaurant in Padanaram creates a delicious and easy to make salad for us.  It's Napa salad and features everyone's favorites Ramen noodles in it.  Here is the recipe and make sure you listen live to Chef Dillon on WBSM every Tuesday morning at 8:40 for Kitchen Bites live.

Napa Salad:



1 head Napa or Asian Cabbage (cut across the head into 1/2 inch ribbons)

1 fresh pineapple (1/2 inch dice)

6 scallions (cut on a bias)

3 boneless chicken breasts (salt, pepper, garlic and olive oil) grilled, chilled, and sliced thin.


1 pkg of Ramen noodles(discard seasoning pouch)and crumble the uncooked noodles.

1/4 c of sesame seeds

1c slivered almonds

3T of butter


Method: in a large saute pan add the butter and melt on medium high heat. Add Ramen Noodles, sesame seeds, and almonds. Toss in the butter and  cook on medium heat till ingredients are golden brown. Constantly moving the mix so as not to burn, but to evenly toast. Set aside to cool


In a large mixing bowl: Add the cabbage, scallions, pineapple and grilled chicken and toss with dressing. Just enough to season the salad not swimming in it. Now add the crunchy noodles, sesame seeds, and the almonds. Toss one more time and serve right away.



1/4c rice wine vinegar

2T soy sauce

2T brown sugar

1 lime(juiced)

1T Dijon mustard

1c toasted sesame oil

Pinch of black pepper

2T fresh chopped cilantro



In a blender add all of the dressing ingredients except the sesame oil. Blend for 30 seconds then drizzle in the oil while the blender is blending the other ingredients. This will emulsify or thicken the dressing.