Top Ramen Chicken Salad Recipes

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Steps:

• Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
• In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
• Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
• Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
• Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
• Mix well and add green onions, mix again to completely combine.
• Add almonds on top or on individual servings.
• Serves 4 (makes 6 cups).

Steps:

• Melt butter in pan.
• Stir in seasoning packet from noodles.
• Break block of noodles into bite size pieces over pan.
• Stir noodles into mixture,cook 2 minutes.
• Srirring constantly,stir in sesame seeds,cook additional 2 minutes until noodles are golden brown.
• Mix sugar,vinegar,oil and pepper in large bowl.
• Add noodle mixture and remaining ingredients.
• Toss and refrigerate.

Steps:

• Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
• Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
• Brown chicken until it is very dark. I like mine just before it burns.
• Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
• Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
• This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
• Add the konbu (a type of seaweed) to the soup, if desired.
• Add the frozen veggies.
• Heat to a boil. Remove konbu.
• Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
• Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

Steps:

• Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
• Mix all sauce ingredients until well combined.
• Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
• Pour sauce over cabbage mixture and toss until well combined.
• Cover and refrigerate for at least 2-3 hours before serving.