CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE
Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.
Provided by STK FD WIFE
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat to desolve in a small sauce pan sugar, salt and vinegar.
- Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
- Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
- Add to bowl bite size chicken chunks and sliced onions.
- Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
- Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
- Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
- Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
- Toss salad with dressing.
- Top salad with fried noodles and sesame seeds.
- Serve salad immediately.
TOP RAMEN WITH CHICKEN
This is how I make Top Ramen. For some reason, I like the texture of Top Ramen better than proper soba noodles.
Provided by Abi Fae
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 787.2, Fat 30.1, SaturatedFat 8.9, Cholesterol 68.4, Sodium 4837.9, Carbohydrate 89.7, Fiber 3.2, Sugar 25.2, Protein 41.9
CRUNCHY CHINESE CHICKEN SALAD
There is plenty of crunch in this salad from the Napa cabbage, toasted almonds, and dried ramen noodles. If you want a little more zing, sprinkle some crushed red chile peppers. Also try substituting peanuts for the almonds.
Provided by SharleneW
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine salad ingredients in a large bowl.
- Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
- Mix well.
- Refrigerate overnight or several hours.
Nutrition Facts : Calories 549.5, Fat 39.7, SaturatedFat 7.7, Sodium 890.2, Carbohydrate 44, Fiber 2.7, Sugar 13.9, Protein 7
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
THE OTHER RAMEN NOODLE CHICKEN SALAD
Sick and tired of the same old Ramen noodle chicken salad? This one is very different - it contains fruit and no cabbage. This does not keep long, so plan to eat this the same day. Adapted from Best of the Best from Colorado.
Provided by HeatherFeather
Categories Chicken
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles without adding the seasonings or oil that come with the package (reserve those), otherwise following the package directions.
- Rinse cooked noodles with cold water until cold and drain well.
- Add the oil from the noodle package (or drizzle with 1-2 tsp sesame oil if your doesn't come with oil).
- Be careful- sometimes the oil that comes with the ramen is hot chili oil; if so use sesame oil instead.
- Chill noodles while preparing the dressing.
- Mix together lemon juice, canola oil, the dry seasoning packet from the Ramen soup, and the sugar.
- Mix together the chilled noodles, fruit, chives, and chicken.
- Add dressing and toss to coat.
- Stir in nuts or just sprinkle over each serving.
Nutrition Facts : Calories 619, Fat 42.4, SaturatedFat 6.2, Cholesterol 32.9, Sodium 532.5, Carbohydrate 43.4, Fiber 1.6, Sugar 12.2, Protein 18.7
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Soy Sauce Pepper Chile Pepper Vinegar Noodle Green Onion/Scallion Lettuce Peanut Lunch Dinner Summer Grill/Barbecue Salad Backyard BBQ Dairy Free Picnic
Yield 4 Servings
Number Of Ingredients 27
Steps:
- Chicken
- Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
- Dressing
- Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
- Garlic
- Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
- Noodles and Assembly
- Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
- Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
- Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
- Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.
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RAMEN NOODLE CHINESE CHICKEN SALAD - TASTES LOVELY
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Ratings 22Calories 408 per servingCategory Main Course, Salad
- Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts on the parchment paper, drizzle with olive oil and season with salt and pepper. Roast in the oven until the chicken has an internal temperature of 165ºF, about 20 minutes. Remove from heat, rest for 10 minutes, then chop the chicken into bite sized pieces.
- In a small mixing bowl, make the dressing by combining all the ingredients and whisking. Taste for flavor. Feel free to add more of any of the ingredients to suit your taste, such as more honey or more vinegar or more sesame seed oil. Set aside.
- In your largest salad bowl, combine all the salad ingredients. Top with the desired amount of dressing, toss to combine.
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