Chicken Ramen Noodle Salad

Tons of BBQ’s going on this summer and if you’re like me, it’s a struggle to find a new salad to take. Our family went to Moab a couple of weeks ago and all the ladies of the family, picked their favorite salad to bring along. Cassie and Jessica had decided to make pasta salads, so I had to find something new. This is it! Super crunchy and full of flavor. I think this will be a hit at your next BBQ.
3/4 cup vegetable oil
5 Tablespoons rice vinegar
5 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
3 teaspoons soy sauce
3 chicken thighs, cooked and cubed
1 head of cabbage, chopped
2 cups carrots, chopped
1 bunch green onions, chopped
1/2 cup sunflower seeds
3 Tablespoons vegetable oil
1 cup silvered almonds
2 packages Top Ramen noodles, crushed

  • In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt, pepper, and soy sauce. Cover and place into the fridge.
  • In a large bowl, combine the cooked chicken, cabbage, carrots and sunflower seeds and set aside.
  • Place a skillet over a medium heat and warm the 3 Tablespoons of vegetable oil. Add Top Ramen noodles (without the flavor packet). and cook until its a light brown. Add the almonds and continue to stir over the heat until it becomes golden brown.
  • Cool the noodle mixture, then add to the cabbage mixture. Stir to combine. Add the dressing and toss to coat.

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