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chicken teriyaki ramen salad

(1 rating)
madmaw avatar
Recipe by
MaryAnn Whitbeck
@madmaw
Tifton, GA

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.

►
(1 rating)
yield 4 -6
method Stove Top

Ingredients For chicken teriyaki ramen salad

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

How To Make chicken teriyaki ramen salad

  • 1
    Break the bricks of noodles into 4 pieces before cooking to package instructions.
  • 2
    While the noodles are cooking saute the chicken, mushrooms and onions in the chicken broth mixed with the teriyaki glaze.
  • 3
    When noodles are cooked, drain and add to the chicken mixture. Stir to make sure everything is well coated in the sauce.
  • 4
    You can now either eat it while warm or cool it down and refrigerate it until you are ready to eat it cold.
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