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Saturday, June 6, 2020

Ramen Chicken Salad

This is a weird sounding recipe, but it works and it's pretty tasty. Feel free to substitute the vegetables in this for others.

Ramen Chicken Salad

2 packages ramen noodles, uncooked (save the seasoning packet for something else)
1 c. cubed cooked chicken
1 small can sliced water chestnuts
1/4 c. diced sweet onion OR green onion OR red onion
1 c. shredded cabbage (I prefer napa cabbage for this)
1/2 c. thin sliced carrots
2 T. soy sauce
1/4 c. blush wine vinaigrette OR raspberry vinaigrette salad dressing
OPTIONAL - other veggies cut into bite size pieces, i.e. broccoli, zucchini, snow peas, radishes, etc.

Break up ramen noodles into small chunks and place in a large bowl. Add chicken, water chestnuts, onions, and vegetables. In a small bowl, stir together soy sauce and salad dressing. Pour over the other ingredients. Toss to coat. Cover and refrigerate for at least 2 hours, better overnight.

Stir before serving.

If you don't want to use the vinaigrette salad dressing, substitute in 2 T. vegetable oil of your choice, 2 T. vinegar (rice or red wine are both good), and 1 t. sugar. Mix well with the soy sauce before pouring over the salad.