Ramen Chinese Chicken Salad
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|1/2 c||extra virgin olive oil|
|1/4 c||seasoned rice vinegar|
|2-3 Tbsp||sesame oil|
|1 Tbsp||soy sauce|
|1||head of cabbage, shredded|
|1/2||carrot, peeled, julienned|
|4-5||green onions, finely chopped|
|1/4 bunch||cilantro, chopped|
|1 lb||chicken, gently boiled, finely shredded|
|1 pkg||ramen seasoning, reserve 1/2 pkg.|
|1 pkg||slivered almonds|
|2-3 Tbsp||sesame seeds|
Dressing: Make ahead of time - combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
Ramen Mix: Combine Ramen Mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken-up noodles to frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds and brown together. Set aside to mix in with salad later.
Salad Mix: Toss the salad ingredients together, add ramen mix and lastly, the dressing. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.