I have had salads before with ramen noodles, but they have been left uncooked. Sometimes they are even toasted in butter. Either way they are used more as a topping instead of a base for the salad.
Most of the time my family looks at ramen noodles as a quick inexpensive lunch, especially my college kids. However, they make a great beginning for a cold salad.
This Ramen Noodle Chicken Salad recipe uses cooked ramen noodles as the base of the salad. The noodles get coated in a tasty homemade dressing. The salad also includes chicken, coleslaw mix, green onion, and almonds.
This recipe is last one to end the week of salad recipes. I hope you have some fun new salad recipes to try out this summer. Use them as a main dish or a side at your next summer bbq!
- 4 packages ramen
- 1/2 cup canola oil
- 2 tsp sesame oil
- 1/4 cup rice vinegar
- 1/2 tsp salt
- 1/4 tsp crushed red peppers
- 1/4 cup honey
- 2 cups diced cooked chicken
- 1 bunch scallions, finely sliced (greens only)
- 1 bag coleslaw mix (with carrots and red cabbage)
- 1/3 cup sliced almonds, toasted
- Discard the spice packets from the ramen noodles. Cook ramen a minute less than the instructions.
- While the ramen, in a bowl, add canola oil, sesame oil, rice vinegar, salt, honey. Whisk together until combined.
- Reserve 1/4 cup of the dressing and toss the noodles with the rest of the dressing while hot.
- Add in the remaining ingredients including the reserved dressing and toss well. Chill and serve.
- Category: Salad
- Cuisine: Asian, American
Recipe adapted from Dinner Then Dessert.