Chicken Ramen Noodle Salad

Submitted by brquilter

"Inspired by "The Other Ramen Noodle Salad", I changed the dressing to suit my tastes and added ingredients that we enjoy. Yummy main dish salad for summer! Could use shrimp with or instead of chicken."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 2 (3 ounce) packages ramen noodles, any flavor
• 2 teaspoons sesame oil
• 2 cups cooked chicken
• 1⁄2 large apple, cut into chunks
• 1⁄2 cup fresh pineapple, diced (may used canned)
• 1⁄2 cup celery, diced
• 1⁄2 cup cucumber, thinly sliced
• 2 green onions, diced
• 1⁄3 cup craisins
• 1⁄4 cup sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons water
• 2 tablespoons soy sauce
• 2 tablespoons wine vinegar (or cider)
• 2 tablespoons brown sugar
• 1 teaspoon fresh ginger, grated
• 1 dash cayenne

directions

1. Cook ramen noodles in at least six cups of boiling water for three minutes. Drain, run cold water over, drain and toss with sesame oil. Chill while preparing other ingredients.
2. Prepare fruits and vegetables, place in large salad bowl. Add seeds.
3. Mix dressing ingredients, water, soy sauce, vinegar, brown sugar, ginger and cayenne in a shaker jar and shake well.
4. Add cooled noodles, chicken and dressing to salad bowl and toss everything well.
5. Best if refrigerated for an hour, tossing occasionally, but can be served immediately, if so desired.