Ramen Chinese Chicken Salad
By
Fran Say
@ChefMom22
5
Though not a traditional dish, this Chinese Chicken Salad is still a fave in our family!
Blue Ribbon Recipe
Wow! So many wonderful flavors and texture combinations in this recipe. The bit of cilantro adds a peppery taste. You have a crunch from the ramen noodles and slivered almonds. The dressing really stands out, though. The nutty sesame flavor with the sweetness of the rice wine vinegar really stands out. The dressing would be great on any salad. 
Ingredients
- 1/2 c
- extra virgin olive oil
- 1/4 c
- seasoned rice vinegar
- 1/4 c
- sugar
- 2-3 Tbsp
- sesame oil
- 1 Tbsp
- soy sauce
- 1/2 tsp
- pepper
- 1
- head of cabbage; shredded
- 1/2
- carrot; peeled and julienned
- 4-5
- green onions; finely chopped
- 1/4 bunch
- cilantro; chopped
- 1 lb
- chicken; gently boiled and finely shredded
- 1 Tbsp
- butter
- 1 pkg
- ramen with seasoning packet
- 1 pkg
- slivered almonds; 2.25 oz
- 2-3 Tbsp
- sesame seeds
DRESSING
SALAD
RAMEN MIX
How to Make Ramen Chinese Chicken Salad
- 1Dressing: Make ahead of time - combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
- 2Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
- 3Ramen 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; brown together. Set aside to mix in with salad later.
- 4Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.
