Best 5 Oriental Ramen Salad With Chicken Recipes

Indulge in a delectable fusion of flavors with Oriental Ramen Salad with Chicken, a dish that artfully blends the essence of Asian cuisine with the convenience of a salad. This tantalizing recipe showcases succulent chicken, crisp vegetables, and springy ramen noodles, all tossed in a luscious dressing infused with soy sauce, rice vinegar, and sesame oil. Discover a harmonious balance of sweet, savory, and tangy notes in every bite, complemented by the crunch of roasted peanuts and the freshness of cilantro. Prepare to embark on a culinary journey that celebrates the vibrant flavors of the Orient, with this Oriental Ramen Salad as your guide.

Additional Recipes:

1. **Cucumber Salad:** Experience the refreshing simplicity of this classic cucumber salad, featuring crisp cucumbers, red onions, and a tangy dressing of vinegar, sugar, and dill. Perfect as a light and refreshing side dish or a palate cleanser between courses.

2. **Edamame Salad:** Discover the vibrant flavors of edamame, a Japanese soybean, in this delightful salad. Steamed edamame are tossed with a zesty dressing of soy sauce, rice vinegar, and sesame oil, creating a savory and addictive snack or side dish.

3. **Wonton Soup:** Immerse yourself in the comforting warmth of wonton soup, a classic Chinese dish. This recipe features savory chicken broth, plump wontons filled with pork and shrimp, and an array of vegetables, all coming together in a harmonious symphony of flavors.

4. **Spring Rolls:** Delight in the crispy perfection of spring rolls, a popular Vietnamese appetizer. These delicate rolls are filled with a flavorful mixture of vegetables, rice noodles, and meat, and served with a sweet and tangy dipping sauce for an unforgettable experience.

5. **Chicken Teriyaki:** Embark on a culinary journey to Japan with this delectable chicken teriyaki dish. Tender chicken pieces are marinated in a savory blend of soy sauce, sake, and mirin, then grilled to perfection and glazed with a rich teriyaki sauce. Serve with steamed rice and vegetables for a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

ORIENTAL RAMEN SALAD WITH CHICKEN

Oriental Ramen Salad With Chicken image

Make and share this Oriental Ramen Salad With Chicken recipe from Food.com.

Provided by Team Rocco

Categories Asian

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
2 (3 ounce) packages ramen noodles, crushed into bite size pieces (seasoning packet reserved)
1/2 cup sliced almonds
2 (10 ounce) packages shredded cabbage
2 cups cooked chicken breasts, diced
1/2 cup diced green onion
1/3 cup canola oil
1/3 cup rice wine vinegar
2 seasoning, packets (Ramen)
1/4 cup granulated sugar (or honey can be subsituted)
salt and pepper, to taste

Steps:

Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
Mix all sauce ingredients until well combined.
Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
Pour sauce over cabbage mixture and toss until well combined.
Cover and refrigerate for at least 2-3 hours before serving.

Nutrition Facts : Calories 267.7, Fat 15.9, SaturatedFat 3.4, Cholesterol 26.6, Sodium 236.4, Carbohydrate 20.6, Fiber 2, Sugar 7.4, Protein 11.8

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE

Ramen Noodle Oriental Chicken Salad Recipe image

This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

Provided by Kristen Hills

Categories Main Course Salad

Time 35m

Number Of Ingredients 12

Ingredients

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

Steps:

In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

TOP RAMEN® SALAD

Top Ramen® Salad image

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories Salad Coleslaw Recipes No Mayo

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

RAMEN NOODLE CHICKEN SALAD

Ramen Noodle Chicken Salad image

A light chicken salad recipe.

Provided by Karen

Categories Salad

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

1 (3 ounce) package ramen noodles
½ cup peanut oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ tablespoons white sugar
½ cup diced cooked chicken breast meat
3 green onions, minced

Steps:

Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 16 g, Cholesterol 26.3 mg, Fat 57.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 10.2 g, Sodium 1075.6 mg, Sugar 10.2 g

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Oriental Chicken Salad with Crunchy Ramen Noodles image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Provided by -Tulip-

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

Prepare dressing and set aside.
Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
Once noodles have begun to slightly brown, add slivered almonds.
If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
Add the ramen/almond mixture and stir well.
Add dressing and stir to coat.
I generally prepare the dressing right before serving.
If it sits in the refrigerator too long, it gets very thick and won't remix well.
Also, this amount of dressing is just the right amount to give the salad a good coating.
If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the flavor of your salad.
Don't overcook the chicken: Chicken should be cooked through, but not dry and tough. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
Use a variety of toppings: This will add flavor and texture to your salad. Some good options include hard-boiled eggs, sliced almonds, or crispy wontons.
Make sure the dressing is well-balanced: The dressing should be flavorful, but not too heavy or overpowering. You can adjust the amount of soy sauce, rice vinegar, and sesame oil to taste.
Serve the salad immediately: This will prevent the noodles from getting soggy.

Conclusion:

Oriental ramen salad with chicken is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its combination of flavors and textures, this salad is sure to please everyone at your table.