Chicken & Noodle Slaw

Submitted by Sydney Mike

"This Asian-style slaw is a meld of many flavors & has a bit of a crunch as well! With the chicken it becomes more than just a satisfying side dish! Preparation time does not include time needed to shred the cabbage & carrot, nor the time taken to chop the chicken. Time that could be cut back by purchasing a pre-packaged cabbage-&-carrot coleslaw & using previously cooked, chopped & frozen chicken. The time also does not include the 4-8 hours for the slaw to chill. NOTE: On June 2011, I edited the recipe to include a 2nd can of mandarin orange segments, make the peanuts optional, AND increase the servings from 8 to 12-14."

 

• Ready In: 10mins
• Ingredients: 17
• Serves: 12-14

ingredients

• FOR THE SLAW

• 1 medium head of cabbage, sliced thin & slightly chopped
• 1 medium carrot, peeled & shredded (or a 1-pound bag of prepared coleslaw instead of the cabbage & carrot)
• 2 boneless skinless chicken breast halves, shredded (about 1 lb)
• 2 (2 7/8 ounce) packages low-fat oriental-flavor ramen noodle soup mix (reserve the 2 packets of seasoning to use in the dressing)
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 green onions, sliced
• 1 (2 1/4 ounce) can pitted black olives, sliced
• 2 (11 ounce) cans mandarin orange segments, drained
• 1⁄3 cup roasted peanuts (optional)

• FOR THE DRESSING

• 2 (1/2 ounce) packets noodle flavoring (from ramen noodle soup mix)
• 1⁄4 cup white wine vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon granulated sugar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 cup mayonnaise
• 2 tablespoons milk

directions

1. FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
2. In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
3. FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
4. Pour this over the slaw, & toss to coat.
5. In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
6. Cover & refrigerate at least 4 hours (& preferably overnight) before serving.

Reviews

[Annacia]

This made our dinner tonight and it was yummy indeed. I omitted the peanuts and used green olives (what I had) for an easy and light summer meal. The amount was trimmed back to 4 servings so we have leftover for lunch tomorrow. We each mixed the dressing into our salad servings to our liking as I enjoy a very light amount while DH likes more than I do.

 

[rosslare]

Superbly delicious, innovative slaw. I did not use the olives either, though. And I used both ramen noodle seasoning packages.

 

[2Bleu]

Yummy! Other than the black olives and making just 4 servings, made as directed. Easy to put together, and enjoyed by everyone. Thanks for sharing this delicious creation. :)

 

[breezermom]

I halved this recipe, and it still made a lot. I think I should have left the dressing as stated, instead of halving it. Or at least made 2/3 of the dressing. I wanted to taste it a little more. I enjoyed this variation of Asian slaw with the addition of chicken. I'll make this one again. Thanks, Sydney Mike, for another great recipe. Made for Everyday is a Holiday tag!

 

[Tinkerbell]

I think I had the most fun serving this recipe today. I was serving a crowd & over & over I heard, "Is that RAMEN?", "Wow!" & "Did you try this one yet? It's RAMEN!" LOL It was very well liked & I tried it both immediately after being made & the next day. I loved it both times. I did have to substitute the peanuts with sunflower seeds. I know they were a contest ingredient, but we have peanut allergies in the house. I personally don't like water chestnuts or mandarin oranges but everyone else loved them in this salad. I think this was a good use of contest ingredients. Good combination of flavors & well proportioned. Thanks for sharing your creation, Syd! Made for Hidden Gems Event - Winter 2008.