Crunchy Ramen Chicken Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

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.

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE

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.

CRUNCHY RAMEN CHICKEN SALAD

Steps:

• Open ramen noodle package and remove seasoning packet. Break noodles into bite-size pieces and set aside.
• In saucepan, combine sugar, vinegar, oil, pepper, and seasoning packet from ramen. Heat over low to medium heat until sugar is dissolved and ingredients are blended. Let cool.
• Place cabbage mix in a large bowl. Toss chicken with cabbage. Drizzle dressing over mixture and toss to coat. Continue until all of the dressing has been tossed with the cabbage/chicken. Combine salad with broken ramen noodles or any optional items you wish to add.

CRUNCHY RAMEN CHICKEN SALAD

Steps:

• Melt butter in pan.
• Stir in seasoning packet from noodles.
• Break block of noodles into bite size pieces over pan.
• Stir noodles into mixture,cook 2 minutes.
• Srirring constantly,stir in sesame seeds,cook additional 2 minutes until noodles are golden brown.
• Mix sugar,vinegar,oil and pepper in large bowl.
• Add noodle mixture and remaining ingredients.
• Toss and refrigerate.

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

CRUNCHY CHICKEN RAMEN SALAD

Steps:

• Preheat oven to 350 degrees.
• Crumble uncooked ramen noodles onto a baking sheet; set seasoning packet aside.
• Combine crumbled noodles with almonds and sunflower seeds on baking sheet.
• Bake for 7-8 minutes or until golden, stirring occasionally.
• Combine seasoning packet, the oil, sugar, and vinegar in a jar.
• Cover tightly, and shake vigorously.
• Combine chicken, coleslaw mix, toasted noodle mixture, and dressing; toss well.
• Serve immediately.