ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
BEST RAMEN NOODLE CHINESE CHICKEN SALAD RECIPE
Steps:
- Crush or break apart the Ramen noodles and reserve the seasoning packet for the salad dressing.
- Heat the 1/2 teaspoon oil in a skillet on medium-high heat and toast the seeds and almonds until lightly browned.
- In a large bowl, combine the chopped chicken, shredded cabbage, green onions, noodle pieces, seeds, and almonds.
- In a small or medium bowl, whisk together the dressing ingredients. Pour the dressing over the salad and stir to coat. Serve as a main dish or side dish.
Nutrition Facts : Calories 180 kcal, Carbohydrate 9 g, Protein 8 g, Fat 13 g, Sodium 182 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE
This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!
Provided by Kristen Hills
Categories Main Course Salad
Time 35m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
- In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
- Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
CHINESE (RAMEN) NOODLE SALAD
There are similar versions of this out there, but I tweaked the one I got from a good friend's sister. It sounds like a weird combination, but it is quick to make, easy, and very tasty. But, those who save my other recipes know that I like simple, flavorful dishes. *** Windywood- I have made it using candied pineapple tidbits before, soy nuts, apple bits, sunflower seeds, etc. Each time, it comes out a bit different, but wonderful. It is a very fun recipe to experiment with.
Provided by Chef Garlic
Categories Beginner Cook
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
- Mix together the almonds, noodles, slaw mix, and onions.
- Pour the dressing over the top of the slaw mixture.
- Refrigerate for at least 4-6 hours before serving.
- Serve!
Nutrition Facts : Calories 560.3, Fat 33.7, SaturatedFat 6, Sodium 886, Carbohydrate 57.9, Fiber 3.7, Sugar 26.7, Protein 8.8
RAMEN-VEGGIE CHICKEN SALAD
Like a salad with plenty of crunch? Then this refreshing recipe is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. -Linda Gearhart, Greensboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool. , Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes. , Grill chicken, covered, over medium heat until a thermometer reads 170°, 4-6 minutes on each side. , Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.
Nutrition Facts : Calories 865 calories, Fat 53g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 574mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 7g fiber), Protein 29g protein.
GRILLED CHICKEN RAMEN SALAD
I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table-that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! -Karen Carlson, Alameda, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside., In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside., Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces., In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.
Nutrition Facts : Calories 458 calories, Fat 29g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 22g protein.
RAMEN NOODLE CHICKEN SALAD
A light chicken salad recipe.
Provided by Karen
Categories Salad
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
- Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
- Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 16 g, Cholesterol 26.3 mg, Fat 57.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 10.2 g, Sodium 1075.6 mg, Sugar 10.2 g
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- Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts on the parchment paper, drizzle with olive oil and season with salt and pepper. Roast in the oven until the chicken has an internal temperature of 165ºF, about 20 minutes. Remove from heat, rest for 10 minutes, then chop the chicken into bite sized pieces.
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