chicken teriyaki ramen salad

Name: Chicken Teriyaki Ramen Salad
Yield: 4
Cuisine: Asian
Ingredients: 2 - chicken breasts, cooked and diced; 2 package(s) ramen noodles, chicken flavored; 1 jar(s) sliced mushrooms; 1/2 cup(s) sliced green onions; 1/2 cup(s) chicken broth; 1/3 cup(s) kikkomen's teriyaki glaze

(1 RATING)

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MaryAnn Whitbeck

Tifton, GA

Updated on Jul 6, 2013

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.

Rate

prep time

cook time

method Stove Top

yield 4-6 serving(s)

Ingredients

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

How To Make chicken teriyaki ramen salad

Step 1

Break the bricks of noodles into 4 pieces before cooking to package instructions.

Step 2

While the noodles are cooking saute the chicken, mushrooms and onions in the chicken broth mixed with the teriyaki glaze.
Step 3

When noodles are cooked, drain and add to the chicken mixture. Stir to make sure everything is well coated in the sauce.
Step 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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