Grilled Chicken Ramen Salad Recipes

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GRILLED CHICKEN RAMEN SALAD



Grilled Chicken Ramen Salad image

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

2 tablespoons canola oil
2 packages (3 ounces each) ramen noodles, crumbled
2/3 cup canola oil
2 teaspoons sesame oil
1/3 cup seasoned rice vinegar
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
1-1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
3 cups fresh snow peas, thinly sliced lengthwise
2 cups shredded carrots
4 cups torn mixed salad greens
3 thinly sliced green onions
1/3 cup crumbled cooked bacon, optional

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.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES



Oriental Chicken Salad with Crunchy Ramen Noodles image

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

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

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.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS



Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs image

The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Soy Sauce     Pepper     Chile Pepper     Vinegar     Noodle     Green Onion/Scallion     Lettuce     Peanut     Lunch     Dinner     Summer     Grill/Barbecue     Salad     Backyard BBQ     Dairy Free     Picnic

Yield 4 Servings

Number Of Ingredients 27

Chicken
2½ lb. skinless, boneless chicken thighs
4 large garlic cloves
3 Tbsp. finely chopped cilantro roots or stems
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 tsp. freshly ground white or black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Dressing
2 large red chiles (such as Fresno), thinly sliced
¼ cup apple cider vinegar or distilled white vinegar
2 Tbsp. light brown sugar
2 tsp. fish sauce
Garlic
5 large garlic cloves, finely chopped
¼ cup vegetable oil
Noodles and assembly
5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded
Vegetable oil (for grill)
Fish sauce and apple cider vinegar (for seasoning)
3 scallions, thinly sliced
4 cups thinly sliced romaine lettuce
½ cup coarsely chopped cilantro
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup chopped unsalted roasted peanuts

Steps:

  • Chicken
  • Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
  • Dressing
  • Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
  • Garlic
  • Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
  • Noodles and Assembly
  • Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
  • Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
  • Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
  • Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

RAMEN-VEGGIE CHICKEN SALAD



Ramen-Veggie Chicken Salad image

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

1/4 cup sugar
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon reduced-sodium soy sauce
1 package (3 ounces) ramen noodles
1 tablespoon butter
1/3 cup sliced almonds
1 tablespoon sesame seeds
1 boneless skinless chicken breast half (6 ounces)
4 cups shredded Chinese or napa cabbage
1/2 large sweet red pepper, thinly sliced
3 green onions, thinly sliced
1 medium carrot, julienned

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.

RAMEN NOODLE CHICKEN SALAD



Ramen Noodle Chicken Salad image

A light chicken salad recipe.

Provided by Karen

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 7

1 (3 ounce) package ramen noodles
½ cup peanut oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ tablespoons white sugar
½ cup diced cooked chicken breast meat
3 green onions, minced

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

ASIAN RAMEN SALAD WITH CHICKEN



Asian Ramen Salad with Chicken image

A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

Provided by PalatablePastime

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (12 ounce) bag pre-shredded cabbage (cole slaw type)
5 green onions, thinly sliced
1 boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)
1 (5 ounce) can water chestnuts, drained and sliced
1 cup snow pea pods
1/2 cup slivered carrot
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar (can use Splenda, to taste)
1 tablespoon dark sesame oil

Steps:

  • Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
  • Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
  • Allow them to cool.
  • In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
  • Whisk together dressing ingredients and toss with the salad.
  • Serve at once or chill briefly before serving.

Nutrition Facts : Calories 577.4, Fat 37, SaturatedFat 5.5, Cholesterol 17.1, Sodium 550.6, Carbohydrate 48.6, Fiber 7.4, Sugar 19.5, Protein 18.4

GRILLED TERIYAKI CHICKEN WITH RAMEN NOODLES



Grilled Teriyaki Chicken with Ramen Noodles image

Give your grilled teriyaki chicken more taste with ramen. Grilled Teriyaki Chicken with Ramen Noodles is chock full of delicious Asian-style flavor.

Provided by My Food and Family

Categories     Japanese Recipes

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup lite soy sauce
2 Tbsp. brown sugar
2 Tbsp. minced fresh ginger
4 cloves garlic, minced
4 small boneless skinless chicken breasts (1 lb.)
2 pkg. (3 oz. each) ramen noodle soup mix, any flavor
1 pkg. (16 oz.) refrigerated pre-cut mixed stir-fry vegetables (broccoli, carrots, green and red peppers, onions, snow peas)
2-1/2 cups fat-free reduced-sodium chicken broth
1/4 cup dry roasted peanuts

Steps:

  • Combine first 5 ingredients. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of breasts with dressing mixture. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
  • Heat grill to medium heat. Insert tip of sharp knife into one short side of each block of Noodles; use to split block horizontally in half to make 2 layers. Discard Seasoning Packets or reserve for another use. Place noodles, in single layer, on center of prepared foil sheet; top with vegetables. Bring up sides of foil sheet, leaving opening at top.
  • Combine broth and 1/3 cup of the remaining dressing mixture; pour over vegetables and noodles. Fold foil to make packet.
  • Remove chicken from marinade; discard marinade. Grill chicken 8 min. on each side or until done (165°F), turning and brushing occasionally with remaining dressing mixture. Meanwhile, place foil packet on grill grate next to chicken; grill 12 to 14 min. or until vegetables are crisp-tender.
  • Remove packet from grill. Cut slits in foil to release steam before carefully opening packet; sprinkle vegetables with nuts. Serve with the chicken.

Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

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RECIPES - CHICKEN RAMEN SALAD | GOODCOOK
In a small mixing bowl, combine the oil, vinegar, liquid aminos or soy sauce, 1 teaspoon sesame seeds, ginger, honey or agave, and salt and pepper (to taste). Whisk. Pour the dressing over the veggie and chicken mixture and toss to coat. Cover the bowl with plastic wrap and chill for 4 hours or up to overnight.
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