Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. The dressing is just the right combination of acid and sweet. Instead of croutons there are crunchy yummy tried Ramen noodles. They make for the perfect topping over the just-as-crunchy cabbage.
Oriental Chicken SaladI love the dressing for this oriental chicken salad so much that I always double the recipe for it. The Ramen noodles stay crunchy in the dressing so you don’t get down to the bottom of the plate only to discover sad, soggy ‘croutons’. Don’t be afraid to double the amount of Ramen either.

Also try my southern fried chicken salad.

Oriental Chicken Salad

Note: The dressing is crazy good. Double the amount and you won't be sorry.
Course Main
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Mike

Ingredients

For the salad

  • 2 packages Top Ramen noodles spice mix discarded
  • 3 tablespoons vegetable oil
  • 3 cups cooked chicken chopped
  • 1 head green cabbage shredded
  • 1 bunch green onion chopped
  • 1/2 cup slivered almonds
  • 3 tablespoons sunflower seeds

For the dressing

  • 3/4 cup vegetable oil
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup sugar
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

For the dressing

  • Whisk together all ingredients

For the salad

  • Heat the oil in a large skillet over medium heat.
  • Crunch the noodles into the skillet and brown, 2-3 minutes.
  • Add the almonds and cook another minute. Remove from heat.
  • Place the remaining salad ingredients into a large bowl.
  • Add the Ramen noodles and toss.
  • Drizzle with the dressing, toss, and serve.

Oriental Ramen Broccoli Cole Slaw

I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli cole slaw. Anita sent it to me and asked that I make it for her to take to work for lunch. And of course, I did!Oriental Ramen Broccoli Cole SlawI was really surprised at how much I liked this oriental Ramen broccoli cole slaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.

This slaw is great with my Ramen-seasoned chicken wings.

Oriental Ramen Broccoli Coleslaw

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Author Mike

Ingredients

  • 2 3 ounce packages beef-flavored Ramen noodles
  • 2 12 ounce packages broccoli coleslaw mix
  • 1 cup almond slivers toasted
  • 1 cup sunflower seeds roasted
  • 6 green onions green parts only, chopped
  • 1/2 cup sugar
  • 3/4 cup olive oil
  • 1/3 cup white vinegar

Instructions

  • Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
  • Add the broccoli, nuts, sunflowers seeds and green onions.
  • In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
  • Cover and chill at least 2 hours. Toss lightly before serving.