Chicken Cabbage Noodle Salad Recipes

Steps:

• Mix dressing, sugar and soy sauce until blended. Dissolve 1 Seasoning Packet (from ramen soup package) in hot water. Add to dressing mixture; mix well. Discard remaining seasoning packet or reserve for another use.
• Break Ramen Noodles apart; place in large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
• Add dressing mixture; toss to coat.

Steps:

• Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
• Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

Steps:

• Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

Steps:

• Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

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.

Steps:

• In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
• Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
• Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.