Ramen Chinese Chicken Salad Recipes

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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.

BEST RAMEN NOODLE CHINESE CHICKEN SALAD RECIPE



Best Ramen Noodle Chinese Chicken Salad Recipe image

This ramen noodle Chinese chicken salad is delicious as a side or main dish! Easy to make too!

Provided by Melanie

Categories     Main Dish     Salads     Side Dish

Time 20m

Number Of Ingredients 14

2 pounds chicken (cooked and chopped)
1 head cabbage (shredded)
4 green onions (chopped)
1 package Chicken or Oriental Ramen noodles (3 ounces)
2 ounces sesame seeds or sunflower seeds
4 ounces slivered almonds
1/2 teaspoon olive oil
1/4 cup granulated sugar
1/4 cup olive oil
6 tablespoons cider or rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon reduced-sodium soy sauce
Ramen seasoning packet

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



Ramen Noodle Oriental Chicken Salad Recipe image

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

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

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



Easy Chinese Chicken Salad image

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

1 rotisserie chicken, meat removed and shredded
½ medium head cabbage, chopped
4 green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
½ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper

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

TOP RAMEN CHICKEN SALAD



TOP RAMEN CHICKEN SALAD image

Make and share this TOP RAMEN CHICKEN SALAD recipe from Food.com.

Provided by AZ Food Critic

Categories     < 30 Mins

Time 17m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 18

2 chicken breasts, boneless, skinless
1/2 teaspoon salt
3 tablespoons oil
2 cups water
3 (3 ounce) packages ramen noodles (oriental style)
2 teaspoons chicken bouillon
2 cups cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup carrot, shredded
3 teaspoons seasoning (from Ramen)
1 (20 ounce) can pineapple tidbits, drained
1 (8 ounce) can water chestnuts, roughly chopped
1 teaspoon sesame oil
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup green onion, chopped
1/2 cup almonds, sliced

Steps:

  • Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
  • In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
  • Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
  • Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
  • Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
  • Mix well and add green onions, mix again to completely combine.
  • Add almonds on top or on individual servings.
  • Serves 4 (makes 6 cups).

Nutrition Facts : Calories 761.1, Fat 37.3, SaturatedFat 9, Cholesterol 46.4, Sodium 1989.8, Carbohydrate 82.8, Fiber 8.9, Sugar 22.2, Protein 28.4

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.

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