Crunchy Ramen Chicken Salad Food

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.

CRUNCHY RAMEN CHICKEN SALAD

Steps:

• Open ramen noodle package and remove seasoning packet. Break noodles into bite-size pieces and set aside.
• In saucepan, combine sugar, vinegar, oil, pepper, and seasoning packet from ramen. Heat over low to medium heat until sugar is dissolved and ingredients are blended. Let cool.
• Place cabbage mix in a large bowl. Toss chicken with cabbage. Drizzle dressing over mixture and toss to coat. Continue until all of the dressing has been tossed with the cabbage/chicken. Combine salad with broken ramen noodles or any optional items you wish to add.

CRUNCHY CHINESE CHICKEN SALAD

Steps:

• Combine salad ingredients in a large bowl.
• Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
• Mix well.
• Refrigerate overnight or several hours.

CRUNCHY CHICKEN SALAD

Steps:

• Whisk together the contents of the ramen seasoning packets, oil, vinegar and sugar. Set aside.
• In a large bowl, combine the broccoli slaw, apple, sunflower kernels, dried cranberries, green onions, bell pepper, almonds and chicken. Add the dressing, toss to coat.
• Crush the uncooked ramen noodles and add to salad just before serving. Toss to coat.

ORIENTAL CRUNCHY RAMEN SALAD

Steps:

• Crunch up ramen noodles inside unopened bag.
• Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
• Cook over low heat, stirring constantly, until golden brown.
• Put lettuce and green onions in large bowl.
• Mix up dressing ingredients and toss with lettuce mixture.
• Add ramen noodles just before serving.

ASIAN CRUNCHY PEANUT CHICKEN SALAD

Steps:

• PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger.
• Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time).
• SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside.
• SALAD: Mix all ingredients in a large bowl and set aside.
• FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. Place into a decorative serving bowl.
• ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
• Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD

Steps:

• Mix all veggies, nuts and fruits together.
• Break up DRY noodles (**do not boil) and add to veggie mix before serving.
• Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
• At this point you can refrigerate overnight.
• Toss with dressing, serve and top with chicken or shrimp, if desired.

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.