Best 2 Top Ramen Chicken Salad Recipes
Indulge in a delightful culinary creation that seamlessly blends the comforting flavors of chicken salad and the beloved instant ramen seasoning. This innovative dish, aptly named Top Ramen Chicken Salad, offers a unique and tantalizing twist on classic chicken salad recipes. Discover a harmonious symphony of flavors and textures as tender chicken, crisp vegetables, mayonnaise, and a secret ingredient – the iconic Top Ramen seasoning – come together in perfect harmony. This recipe takes you on a culinary journey, transforming a pantry staple into an extraordinary delicacy.
Embark on a delightful culinary adventure as you explore three enticing variations of this extraordinary dish. The Classic Top Ramen Chicken Salad stays true to the original, featuring a delectable combination of chicken, celery, onion, mayonnaise, and the signature Top Ramen seasoning. For those seeking a touch of zest, the Spicy Top Ramen Chicken Salad infuses a piquant kick with the addition of Sriracha sauce and jalapeños. And for a refreshing twist, the Asian-Inspired Top Ramen Chicken Salad incorporates soy sauce, ginger, and sesame seeds, creating a harmonious blend of Asian flavors.
CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE
Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.
Provided by STK FD WIFE
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat to desolve in a small sauce pan sugar, salt and vinegar.
- Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
- Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
- Add to bowl bite size chicken chunks and sliced onions.
- Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
- Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
- Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
- Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
- Toss salad with dressing.
- Top salad with fried noodles and sesame seeds.
- Serve salad immediately.
TOP RAMEN CHICKEN SALAD
Make and share this TOP RAMEN CHICKEN SALAD recipe from Food.com.
Provided by AZ Food Critic
Categories < 30 Mins
Time 17m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
- In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
- Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
- Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
- Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
- Mix well and add green onions, mix again to completely combine.
- Add almonds on top or on individual servings.
- Serves 4 (makes 6 cups).
Nutrition Facts : Calories 761.1, Fat 37.3, SaturatedFat 9, Cholesterol 46.4, Sodium 1989.8, Carbohydrate 82.8, Fiber 8.9, Sugar 22.2, Protein 28.4
Tips:
- Use a variety of vegetables. This will give your chicken salad more flavor and texture. Some good options include celery, carrots, onions, and bell peppers.
- Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it until it is just cooked through, then remove it from the heat and let it cool.
- Use a good quality mayonnaise. This will make a big difference in the flavor of your chicken salad. Look for a mayonnaise that is made with real eggs and oil, and avoid mayonnaise that contains a lot of additives.
- Season the chicken salad to taste. Add salt, pepper, and other seasonings to taste. You can also add a bit of sweetness with honey or maple syrup.
- Chill the chicken salad before serving. This will help the flavors to meld and will make the chicken salad more refreshing.
Conclusion:
Chicken salad is a versatile dish that can be enjoyed in many different ways. It can be served on sandwiches, wraps, or salads. It can also be used as a dip or a spread. No matter how you choose to serve it, chicken salad is a delicious and easy-to-make meal that is sure to please everyone at your table.
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