Chicken Teriyaki Ramen Salad

MaryAnn Whitbeck


This salad can be eaten either hot or cold. I created this recipe years ago when I didn't have much money and it has become a family favorite. My late husband liked it hot and I like it cold so we could both be happy with the meal.
If you are someone who likes a little crunch in your salad you can add either water chestnuts, almonds or cashews as well.

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Stove Top


chicken breasts, cooked and diced
2 pkg
ramen noodles, chicken flavored
1 jar(s)
sliced mushrooms
1/2 c
sliced green onions
1/2 c
chicken broth
1/3 c
kikkomen's teriyaki glaze

Directions Step-By-Step

Break the bricks of noodles into 4 pieces before cooking to package instructions.
While the noodles are cooking saute the chicken, mushrooms and onions in the chicken broth mixed with the teriyaki glaze.
When noodles are cooked, drain and add to the chicken mixture. Stir to make sure everything is well coated in the sauce.
You can now either eat it while warm or cool it down and refrigerate it until you are ready to eat it cold.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy