Chicken Teriyaki Ramen Salad

MaryAnn Whitbeck

By
@madmaw

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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Serves:

4-6

Method:

Stove Top

Ingredients

2
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

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.

About this Recipe

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