Asian Chicken Salad
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
6 mins
-
Total Time
26 mins
-
Servings
4 servings as a main course
-
Course
Main Course
-
Cuisine
Asian
Asian Chicken Salad
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
Salad:
- 1 package ramen noodle soup mix I often use two packages of the noodles to give my kids more crunch to eat, oriental-flavor
- ½ cup almonds pre-sliced
- ¾ cup red wine vinaigrette or make your own following the simple recipe below, bottled
- ½ package coleslaw mix I use the broccoli slaw, or broccoli mix
- 1 package romaine lettuce
- 2 cups chicken shredded, cooked
- ½ cup cilantro optional, fresh leaves
- 2 scallions both white and light green parts, chopped
Homemade Red Wine Vinaigrette:
- ¾ cup vegetable oil
- 6 tablespoons red wine vinegar
- 4 tablespoons sugar
- ½ teaspoon black pepper
- ramen noodle seasoning packet
Instructions
- Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
- Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
- Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
