{Recipe: Ramen Chicken Salad}

January 4, 2015

TheMcBaileys Ramen Chicken Salad

I know what you are thinking, I do! Yes, I just used the word Ramen as a portion of my title and in a recipe. But I assure you, this is good. It really is! My mother-in-law fixed this Ramen Chicken Salad one night while we were visiting and I just sort of sat there, stuffing myself, delighting in every bite, and thinking “Am I really enjoying eating Ramen right now? As a dinner? And I’m not in college?” The answer was YES! YES I was enjoying every little bite. It was delicious. So naturally I asked that she share the recipe with me and because I’m such a giving person I’m going to share it with you now. Awwww ain’t that nice?!?! No, it’s actually really nice of my mother-in-law because she could have told me to kick rocks and keep this recipe to herself. Then look what I did. I put it out on the Google machine! Ahhh, she’s gonna wring my neck!

Here’s What You’ll Need:

  • 4 Boneless Chicken Breast
  • 1 Sunbird Hot & Spicy Szechwan Seasoning Packet
  • 1 Chopped Head of Nappa Cabbage
  • 1 Bunch of Green Onions (Chives)
  • 1/2 Cup Toasted Almonds
  • 2 packages of Chicken Ramen Noodles with seasoning packets

Salad Dressing

  • 4 tbl sugar
  • 6 tbl Rice Vinegar
  • 1 Cup Vegetable Oil
  • Few dashes of Tabasco Sauce
  • 2 tbl dark sesame oil
  • Here’s What You’ll Need to Do:
    The recipe calls for you to fix the cabbage with the dressing the night before. The first time I fixed it, I did. The second, I didn’t. I prefer it the night before, but just know that you can fix it right before you serve without it being much of an issue.

    1. Whisk all of the ingredients in the salad dressing well.
    2. Pour the salad dressing over your chopped cabbage and green onions. Mix well.I used that already shredded bag of cole slaw. Yes, I’m lazy, but it works and tastes pretty dagon good!
    3. Store in the refrigerator, covered, over night.

      The Next Day / Night…

    1. Cut the chicken breast up into bite size pieces. I actually used cut-up chicken tenders. I just love them and think they are tastier and easier
    2. Put chicken into 9×13 baking dish
    3. Sprinkle chicken with Sunbird Hot & Spicy Szechwan seasoning packet
    4. Bake uncovered, at 350, for about 45 minutes.

      While Chicken is Baking…

    1. Crush the Ramen Noodles, then stir in with the cabbage / onion mixture. Sprinkle the Ramen Seasoning Packets over the noodle / cabbage / onion mixture. I didn’t use both packets. I used one packet and a little less than half of the other packet. But that’s all up to you and your taste.

      Then…

    1. Once the chicken is baked and ready to go, mix in with the cabbage / ramen mixture, sprinkle with almonds. Stir.

    VIOLA! Done. Serve and enjoy!

    I’m not going to lie to you, the leftovers are pretty awesome. The chicken gets all cold and yummy and absorbs the sesame oil and the flavors of the cabbage and onions. It’s pretty delightful. So if you wanted to fix this all ahead of time and serve it chilly the next day, I wouldn’t say you were crazy. I’d say you were pretty smart. But you fix it, you figure out what tickles your fancy. :)

    What do you think? Going to give it a try? Did you? Did you like it?

    Hugs and Love from TheMcBaileys.com

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