Ramen Noodle Chicken Salad


I have had salads before with ramen noodles, but they have been left uncooked. Sometimes that are toasted in butter. Either way they are uses more as a topping instead of a base for the salad.

This recipe uses cooked ramen noodles as the base of the salad. The noodles get coated in a tasty homemade dressing. The salad also includes chicken, coleslaw mix, green onion, and almonds.

This recipe is the end of salad week. I hope you have some fun new salads to try this summer whether as a main dish or a side at your next summer bbq!

Ramen Noodle Chicken Salad | realmomkitchen.com

Ramen Noodle Chicken Salad
Recipe type: Salad
Cuisine: Asian, American
 
Ingredients
  • 4 packages ramen
  • ½ cup canola oil
  • 2 tsp sesame oil
  • ¼ cup rice vinegar
  • ½ tsp salt
  • ¼ tsp crushed red peppers
  • ¼ cup honey
  • 2 cups diced cooked chicken
  • 1 bunch scallions, finely sliced (greens only)
  • 1 bag coleslaw mix (with carrots and red cabbage)
  • ⅓ cup sliced almonds, toasted
Instructions
  1. Discard the spice packets from the ramen noodles. Cook ramen a minute less than the instructions.
  2. While the ramen, in a bowl, add canola oil, sesame oil, rice vinegar, salt, honey. Whisk together until combined.
  3. Reserve ¼ cup of the dressing and toss the noodles with the rest of the dressing while hot.
  4. Add in the remaining ingredients including the reserved dressing and toss well. Chill and serve.

Recipe adapted from Dinner Then Dessert.



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