Ramen Noodle and Asian Grilled Chicken Salad Recipe

2014-08-18
Ramen Noddle Asian Grilled Chicken Salad Recipe
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I know this recipe has been around for a while
but I tried it for the first time lately…Delish!!!
I put my own twist by adding sunflower seeds and grilled chicken…
This salad makes a hearty meal!

Ingredients

  • 16 oz bag coleslaw mix
  • 1/2 cup sliced green onions
  • 1 cup sunflower seeds, shelled
  • 1 cup sliced almonds
  • 2 bags ramen noodles, any flavor because you won't use the seasoning packets
  • 1 stick butter
  • 1/2 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup soy sauce

Method

Step 1

Mix in large salad bowl and set in refrigerator.

Step 2

In your large frying pan, melt the butter. Add the sunflower seeds, almonds and bite-size ramen noodles. Keep stirring as they brown, making sure they don't burn. When done, spread on baking sheet to cool, set aside.

Step 3

Marinate Chicken in KC Masterpiece Honey Teriyaki overnight and grill the next day. Let cool and slice into bite-size pieces.

Step 4

Combine vegetable oil, wine vinegar, sugar, and soy sauce in a small saucepan and heat until sugar is melted. Pour into bowl and set in refrigerator to cool.

Step 5

Assemble: To the salad bowl, add the chicken and the crunchy toppings. Toss thoroughly. Serve in individual bowls and add the amount of dressing to taste.

Ramen Noodle and Asian Grilled Chicken Salad
Salad
16 oz bag coleslaw mix
1/2 cup sliced green onions
Mix in large salad bowl and set in refrigerator.
Crunchy Topping
1 cup sunflower seeds, shelled
1 cup sliced almonds
2 bags ramen noodles, any flavor because you won’t use the seasoning packets–break the noodles into bite-size pieces
1 stick butter
In your large frying pan, melt the butter.
Add the sunflower seeds, almonds and bite-size ramen noodles.  Keep stirring as they brown, making sure they don’t burn.
When done, spread on baking sheet to cool, set aside.
Chicken
3 chicken breasts marinated in KC Masterpiece
Honey Teriyaki Marinade
Marinate overnight and grill the next day.
Let cool and slice into bite-size pieces.
Dressing:
1/2 cup vegetable oil
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup soy sauce
Combine in a small saucepan and heat until sugar is melted.
Pour into bowl and set in refrigerator to cool.
 
Assemble:
To the salad bowl, add the chicken and the crunchy toppings.
Toss thoroughly.
Serve in individual bowls and add the amount of dressing to taste.

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