TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
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 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
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.
RAMEN-VEGGIE CHICKEN SALAD
Like a salad with plenty of crunch? Then this refreshing recipe is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. -Linda Gearhart, Greensboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool. , Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes. , Grill chicken, covered, over medium heat until a thermometer reads 170°, 4-6 minutes on each side. , Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.
Nutrition Facts : Calories 865 calories, Fat 53g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 574mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 7g fiber), Protein 29g protein.
RAMEN NOODLE CHICKEN SALAD
A light chicken salad recipe.
Provided by Karen
Categories Salad
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
- Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
- Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 16 g, Cholesterol 26.3 mg, Fat 57.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 10.2 g, Sodium 1075.6 mg, Sugar 10.2 g
RAMEN CHINESE CHICKEN SALAD
Wow! So many wonderful flavors and texture combinations in this recipe. The bit of cilantro adds a peppery taste. You have a crunch from the ramen noodles and slivered almonds. The dressing really stands out, though. The nutty sesame flavor with the sweetness of the rice wine vinegar really stands out. The dressing would be great...
Provided by Fran Say
Categories Salads
Time 3h10m
Number Of Ingredients 18
Steps:
- 1. Dressing: Make ahead of time - combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
- 2. Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
- 3. Ramen Mix: Combine ramen mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken up noodles to frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds; brown together. Set aside to mix in with salad later.
- 4. Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.
GRILLED CHICKEN RAMEN SALAD
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
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.
EASY CHINESE CHICKEN SALAD
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
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
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