Best Top Ramen Chicken Salad Recipes

Chinese Chicken Salad W/Rice Noodles - Non Top Ramen Recipe image

Provided by STK FD WIFE

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken, cooked
1 head cabbage, sliced
1 bunch green onion, sliced
3/4 cup almonds (slivered or sliced)
2 tablespoons sesame seeds
2 ounces rice sticks (Asian section in grocery store)
4 tablespoons sugar
2 teaspoons salt
6 tablespoons vinegar
1 teaspoon black pepper
1/2 cup peanut oil
2 tablespoons sesame oil
4 tablespoons peanut oil, for frying rice noodles and roasting almonds
1/2 head lettuce, can be added to cabbage for added flavor

Steps:

Heat to desolve in a small sauce pan sugar, salt and vinegar.
Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
Add to bowl bite size chicken chunks and sliced onions.
Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
Toss salad with dressing.
Top salad with fried noodles and sesame seeds.
Serve salad immediately.

TOP RAMEN CHICKEN SALAD image

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