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.
CRUNCHY ORIENTAL CHICKEN SALAD
Number Of Ingredients 0
Steps:
- 1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet stir into butter mixture.2. Cook 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown remove from heat.3. Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients toss.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 265 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 50mg Sodium 140mg Carbohydrate 25g (Dietary Fiber 2g) Protein 16g % DAILY VALUE: Vitamin A 4% Vitamin C 26% Calcium 6% Iron 8% DIET EXCHANGES: 1 Starch 1 Medium-Fat Meat 2 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love