Oriental Chicken Salad with Crunchy Ramen Noodles
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 and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
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 and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
- 1 teaspoon pepper
- 2 teaspoons salt
- 3 tablespoons oil
- 3 tablespoons sunflower seeds
- 2 -3 cups chopped cooked chicken breasts (depend
- 1 head cabbage shredded or chopped
- 1 bunch green onion finely chopped (or to taste)
- 2 packages slivered almonds
- 2 packages top ramen noodles or 2 packages other ramen-ty
- 3/4 cup vegetable oil or 3/4 cup canola oil
- 4 1/2 tablespoons seasoned rice vinegar
- 4 1/2 tablespoons sugar
- Carbohydrate 10.3124190806839 g
- Cholesterol 0 mg
- Fat 29.4220282972368 g
- Fiber 4.38946206825649 g
- Protein 2.99778941725599 g
- Saturated Fat 3.74639438791712 g
- Serving Size 1 1 serving(s) (208g)
- Sodium 2645.88056225501 mg
- Sugar 5.92295701242738 g
- Trans Fat 1.58198132403031 g
- Calories 307 calories
Step-by-step
- 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.
Oriental Chicken Salad: A Crunchy Delight
As a busy working mom, I’m always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This Oriental Chicken Salad with Crunchy Ramen Noodles fits the bill perfectly. It’s incredibly versatile, customizable, and surprisingly satisfying. I discovered this recipe years ago at a potluck, and it’s become a staple in our household – and a huge hit at every gathering I’ve taken it to.
What makes this salad so unique? It's the unexpected crunch! The browned ramen noodles add a delightful textural element that elevates this salad beyond your typical chicken salad. The combination of crispy noodles, tender chicken, fresh cabbage, and a vibrant dressing creates a flavor explosion in your mouth. It’s the perfect balance of sweet, savory, and crunchy – a delightful contrast that keeps you coming back for more.
The Secret to Perfectly Crunchy Ramen: The key to this recipe is the perfectly browned ramen noodles. Don't be afraid to let them get a nice, dark golden brown color. This adds a wonderful nutty flavor and satisfying crunch. Be sure to cook the ramen and almonds separately to avoid burning the almonds. And remember, leftover salad will lose its crunch, so this is best served fresh.
A Customizable Crowd-Pleaser: This recipe is incredibly versatile. You can easily adjust the ingredients to suit your preferences. Want to add more veggies? Go for it! Broccoli florets, shredded carrots, or bell peppers would all be delicious additions. Love extra protein? Feel free to add some edamame or chickpeas. This recipe is your canvas; feel free to experiment and personalize it!
Beyond the Potluck: This isn't just a potluck star; it’s a fantastic lunch for busy weekdays or a light and refreshing dinner. The prep time is minimal, and the flavors are so satisfying. I often make a big batch on Sunday and enjoy it throughout the week. It’s a great way to ensure I have a healthy and delicious lunch readily available, even when I'm short on time.
Tips and Tricks for Success:
- Don't overdress the salad: The dressing is delicious, but a little goes a long way. Too much dressing can make the salad soggy. If you prefer a more generous dressing, I recommend making a little extra.
- Prepare ahead: You can chop the vegetables and cook the chicken ahead of time to save time on the day you want to make the salad.
- Experiment with flavors: Feel free to add your own favorite spices or herbs to the dressing or the salad itself.
- Make it a meal: Add some grilled chicken or tofu for a more substantial meal.
This salad is more than just a recipe; it's a testament to the power of simple ingredients combined in perfect harmony. It's a crowd-pleaser that's easy to make, endlessly customizable, and always delicious. Give it a try, and I guarantee it will become a new favorite in your household too.
This recipe has been a lifesaver for me countless times. From unexpected guests to quick weeknight dinners, it’s my go-to dish. Its versatility allows it to shine whether served as a light lunch, a side dish, or even a main course if you add some grilled protein. The best part? It’s always a hit, whether I'm serving it to friends, family, or colleagues. The compliments alone make it worth the effort!
I've adapted this recipe over the years, adding my own personal touches and experimenting with different variations. Sometimes I add a sprinkle of sesame seeds for extra flavor and texture. Other times, I'll swap out the sunflower seeds for toasted pumpkin seeds. The possibilities are truly endless! This recipe encourages creativity and experimentation, making it a joy to prepare every single time.
So, are you ready to experience the crunch? Grab your ingredients, and let's get cooking! I promise you won’t regret it.
