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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (305g) Recipe makes 6 servings The following items or measurements are not included below: seasoned rice vinegar 1 teaspoon pepper |
||
| Calories 698 | ||
| Calories from Fat 490 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.5g | 83% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 19.8g | ||
| Polyunsaturated Fat 24.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 39mg | 13% | |
| Sodium 1001mg | 41% | |
| Potassium 749mg | 21% | |
| Total Carbohydrate 34.3g | 11% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 16.6g | ||
| Protein 23.8g | 47% | |
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Oriental Chicken Salad with Crunchy Ramen Noodles
SERVES 6
Ingredients
- 2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
- 1 head cabbage, shredded or chopped
- 1 bunch green onion, finely chopped (or to taste)
- 2 (2 1/2 ounce) packages slivered almonds
- 3 tablespoons sunflower seeds
- 2 packages Top Ramen noodles or other ramen-type soup
- 3 tablespoons oil
Dressing
- 3/4 cup vegetable oil or canola oil
- 4 1/2 tablespoons seasoned rice vinegar
- 4 1/2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon pepper
Directions
1
Prepare dressing and set aside.2
Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.3
Once noodles have begun to slightly brown, add slivered almonds.4
If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.5
Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.6
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.7
Add the ramen/almond mixture and stir well.8
Add dressing and stir to coat.9
I generally prepare the dressing right before serving.10
If it sits in the refrigerator too long, it gets very thick and won't remix well.11
Also, this amount of dressing is just the right amount to give the salad a good coating.12
If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.13
If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
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Featured Reviews for This Recipe
From: Vickiva
On Jun 12, 2009
I've been wanting to try this recipe because I've tried some at potlucks and this one was great! A few tweaks: I used Broccoli Slaw that was in a bag to make half the recipe, instead of salt I used the season packet, instead of sunflower seeds I used sesame seeds, added a little sesame oil for fun. Next time: it was a little dry for me, so I think I will add some soy sauce and more rice vinegar and more green onion. Thanks for sharing! We loved it!
From: Not Martha
On May 10, 2009
Brought this salad to a dinner at friends...It was a hit! I cut back the oil. And burnt the noodles (Then discarded them) I added the "browned" noodles just before serving. They stayed crunchy that way. Now my friend is joining Recipezaar! Keep the good recipes coming!
From: dmac085
On Apr 22, 2007
This was such a great salad! I very rarely eat cabbage, basically only in Asian food and cabbage rolls, and I loved this. I used Napa cabbage and scaled it down a bit for one. I also added a bit of slivered red bell pepper since I had it around. I mixed the dressing a little bit by trial and error trying to scaled it down but it was perfect. I thought about just using chow mein noodles but did the ramen and they were so nutty and crunchy from being browned. Thank you for posting. Had to add that if you're wanting to make this to take somewhere, keep the dressing, chickenm, crunchy noodles and nuts separate from the veggies so nothing wilts. I make it for myself and just keep everything separate until I'm ready to make a serving then I just assemble it. When I pack it for lunch I keep everything in zip bags and put it together at lunchtime. Works great!
From: naptime4julie
On Oct 27, 2003
SOOOOO good and easy. I have been making it once a week since I found the recipe and everyone who tries it wants a copy. I leave out the chicken entirely- it doesn't need it. Yummy on it's own! Thanks for posting.
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