Best Ramen Veggie Chicken Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

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 NOODLE ORIENTAL CHICKEN SALAD RECIPE

Steps:

• In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
• In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
• Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

GRILLED CHICKEN RAMEN SALAD

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.

BEST RAMEN NOODLE CHINESE CHICKEN SALAD RECIPE

Steps:

• Crush or break apart the Ramen noodles and reserve the seasoning packet for the salad dressing.
• Heat the 1/2 teaspoon oil in a skillet on medium-high heat and toast the seeds and almonds until lightly browned.
• In a large bowl, combine the chopped chicken, shredded cabbage, green onions, noodle pieces, seeds, and almonds.
• In a small or medium bowl, whisk together the dressing ingredients. Pour the dressing over the salad and stir to coat. Serve as a main dish or side dish.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Steps:

• Chicken
• Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
• Dressing
• Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
• Garlic
• Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
• Noodles and Assembly
• Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
• Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
• Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
• Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

TOP RAMEN® SALAD

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.