Oriental Ramen Salad With Chicken

“Great for picnics! This salad can be made up to a day in advance.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • Salad Mix
  • 1 tablespoon butter
  • 2 (3 ounce) packages ramen noodles, crushed into bite size pieces (seasoning packet reserved)
  • 12 cup sliced almonds
  • 2 (10 ounce) packagesshredded cabbage
  • 2 cups cooked chicken breasts, diced
  • 12 cup diced green onion
  • Sauce Mix
  • 13 cup canola oil
  • 13 cup rice wine vinegar
  • 2 seasoning, packets (Ramen)
  • 14 cup granulated sugar (or honey can be subsituted)
  • salt and pepper, to taste

Directions

  1. Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
  2. Mix all sauce ingredients until well combined.
  3. Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
  4. Pour sauce over cabbage mixture and toss until well combined.
  5. Cover and refrigerate for at least 2-3 hours before serving.

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