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Asian Ramen Noodle Salad with Chicken
Laura (AKA KrazyKitchenMom)
4 servings
IntermediateAn easy light recipe that's packed with bold flavors, fresh veggies, chicken and ramen noodles.
Total Steps
10
Ingredients
14
Tools Needed
6
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KrazyKitchenMom - Asian Ramen Noodle Salad with ChickenIngredients
- 1/3 cup rice wine vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons Tsang Ginger Sriracha Sauce
- 1 packet Ramen noodle flavor packet
- 1/4 cup crunchy chow mein noodles
- 1/4 cup cashew pieces
- 1 can 8.25 oz mandarin oranges (drained)
- 1/2 cup diced red peppers
- 1/2 cup shredded carrots
- 2 cups shredded cabbage
- 2 cups shredded cooked chicken
- 1 cup water
- 1 package Ramen noodles
Instructions
1
Step 1
For the Salad:
2
Step 2
Cook the ramen noodles per the package direction but only use 1 cup of water.
3
Step 3
When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.
4
Step 4
In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.
5
Step 5
Add the cooled ramen noodles.
6
Step 6
For the dressing:
7
Step 7
Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)
8
Step 8
To finish the salad:
9
Step 9
Pour the dressing over the salad and toss it together.
10
Step 10
Add cashews and crunchy chow mien noodles and serve.
Tools & Equipment
saucepan
bowl
refrigerator
large bowl
mason jar
whisk