Wednesday, March 10, 2010

Crunchy Oriental Chicken Salad

Who doesn't love Ramen?! Ask any of my neices or nephews, they'll tell you it's awesome. This recipe comes from good ol' Betty Crocker. The salad is so fast and flavorful and best of all... cheap! The dressing is homemade and is much less fattening than most dressings, but I must admit, thanks to the Ramen, the sodium is a bit high. It has a very fresh, lite taste with just the right amount of crunch. True confession... One night after eating this for dinner, James and I were in the kitchen washing dishes. I went to clean the large glass serving bowl this salad was in, when I saw that there was some dressing left in it. Impulsively, I put the large bowl to my lips and chugged the last of the vinaigrette. James stared at me with shock in his eyes and a dropped jaw and said, "Did you really just do that?" We both started laughing so hard we could barely breath. Oh, lovely! That's how yummy it is!

2 Tbsp butter or margarine
1 pkg. Oriental flavored Ramen noodles
2 Tbsp sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 Tbsp vegetable oil
1/2 tsp pepper
2 cups cooked chopped chicken
1/4 cup dry roasted peanuts, if desired
4 medium green onions, sliced
1 bag coleslaw mix (or 16 oz. cabbage, sliced)
1 can mandarin orange segments, drained

1. In large skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seeds. (Unless you're like me and don't have any... it tasted great without them.) Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
3. In large bowl, mix sugar, vinegar, oil, and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately to preserve the crunch of the noodles.


  1. Thanks for posting. I'm planning on this for dinner tonight.

  2. Yeah, another way to eat ramen!!! The kids will love it