Recipes Plan

Asian Noodle Chicken Salad

Asian Noodle Chicken Salad

Prep 20 min + Cook 5 min + Chill 2 hours
•
Rickarbys
Servings
4
(Original: 4)

Ingredients

Toppings

  • 2 tablespoon vegetable oil
  • 0.25 cup almond, sliced
  • 0.25 cup sesame seed

Salad

  • 8 green onion, finely sliced
  • 1 head cabbage, thinly sliced or chopped
  • 2 package ramen noodles, broken up (3 ounce)
  • 2 cup cooked chicken, chopped or shredded (3 cup)

Dressing

  • 0.25 cup sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 6 tablespoon rice vinegar

Instructions

  1. Toast Toppings: Heat the vegetable oil (2 tablespoons) in a pan or skillet over medium heat (or under the broiler). Add the sliced almonds (1/4 cup) and sesame seeds (1/4 cup), and cook until lightly toasted, about . Remove from heat and set aside to cool.
  2. Prep Salad: Finely slice the green onions (8), thinly slice or chop the cabbage (1 head), and break up the ramen noodles (2 packages) (you can pound the packages with a mallet while still closed).
  3. Combine Salad: In a large salad bowl, combine the prepared green onions, cabbage, broken ramen noodles, cooked chicken (2 cups), and the cooled toasted almond and sesame seed mixture.
  4. Make Dressing: In a small bowl or jar, whisk together the sugar (1/4 cup), black pepper (1 teaspoon), salt (1 teaspoon), vegetable oil (1 cup), and rice vinegar (6 tablespoons) until the sugar is dissolved and the mixture is well combined.
  5. Toss and Chill: Pour the dressing over the salad and toss well to combine. Cover and chill in the refrigerator for at least (or up to several hours) before serving to let the flavors meld and the noodles soften slightly.
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