Ramen Chicken Salad
This Ramen Chicken Salad is a crunchy and flavorful dish combining tender chicken, fresh vegetables, and toasted ramen, all tossed in a sweet and tangy dressing. Perfect for a light meal or as a side for gatherings!
Equipment
- Skillet
- bottle for dressing
- large mixing bowl
Ingredients
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar
- 1/4 cup granulated sugar
- 2-3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
Salad:
- 1 tablespoon butter
- 1 package ramen noodles with seasoning packet
- 1 package slivered almonds (2.25 oz)
- 2-3 tablespoons sesame seeds
- 16 ounces coleslaw mix
- 1/2 large carrot peeled and julienned
- 4-5 stalks green onions finely chopped
- 1/4 bunch cilantro chopped
- 1 pound chicken gently boiled and finely shredded
Instructions
- Prepare the dressing by mixing olive oil, rice vinegar, sugar, sesame oil, soy sauce, and pepper in a bottle. Shake well until the sugar dissolves, then refrigerate for 2-3 hours to enhance the flavor.
For Salad:
- Break the ramen noodles and keep them aside with the seasoning packet for later use.
- In a skillet, melt butter over medium heat until bubbling.
- Add ramen noodles along with sesame seeds and slivered almonds to the skillet. Sprinkle half of the seasoning packet over the mixture and cook until everything is golden brown and toasted. Allow to cool after cooking.
- In a large bowl, combine the coleslaw mix, green onions, cilantro, and julienned carrots together.
- Stir in the shredded chicken and incorporate it well with the vegetables.
- Add the cooled ramen mixture to the salad and mix thoroughly.
- Before serving, give the dressing a vigorous shake and drizzle it over the salad. Toss all ingredients to combine well.