Asian Chicken Cabbage And Noodles Salad Recipes

ASIAN CHICKEN, CABBAGE AND NOODLES SALAD

Steps:

• Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
• Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)

Steps:

• Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

ASIAN CHICKEN & CABBAGE SALAD

Steps:

• Bring broth to simmer in large skillet over medium heat.
• Add chicken and simmer until just cooked through, about 7 minutes.
• Transfer chicken to plate to cool.
• Add noodles to broth and add enough water to barely cover.
• Cook until noodles are done, about 3 minutes.
• Using slotted spoon, transfer noodles to bowl of cold water.
• Drain & set aside.
• Boil broth mix until reduced to 1/3 cup.
• Transfer to small bowl to cool.
• Add vinegar, cilantro, soy sauce, ginger, garlic, chili, and sesame oil to the broth and whisk to combine.
• In large bowl, combine cabbages, red pepper, carrots, and onions.
• Pour dressing over vegetables and toss to evenly coat.
• Cut chicken into bite size pieces.
• Arrange chicken and oranges on top of vegetables.
• Cover and chill 30 minutes. Serve on chilled plates.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Mix up all ingredients except cabbage, sesame seeds, vegetable oil and chicken to make dressing.
• Break ramen noodles into 4 pieces per package, toss out flavoring packages. Boil for 2 minutes only, no longer! Drain, and rinse with cool water until cold. While still in colander, toss with vegetable oil.
• Combine cabbage, pepper, sesame seeds, noodles, chicken and dressing just prior to serving.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

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.