Crunchy Chicken Ramen Salad
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (3 ounce) package oriental-flavor instant ramen noodles
- 1⁄2 cup slivered almonds
- 1⁄2 cup sunflower seeds
- 1⁄2 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 1⁄3 cups leftover cooked chicken breasts, chopped
- 1 (16 ounce) package coleslaw mix
directions
- Preheat oven to 350 degrees.
- Crumble uncooked ramen noodles onto a baking sheet; set seasoning packet aside.
- Combine crumbled noodles with almonds and sunflower seeds on baking sheet.
- Bake for 7-8 minutes or until golden, stirring occasionally.
- Combine seasoning packet, the oil, sugar, and vinegar in a jar.
- Cover tightly, and shake vigorously.
- Combine chicken, coleslaw mix, toasted noodle mixture, and dressing; toss well.
- Serve immediately.
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RECIPE SUBMITTED BY
children from A to Z
Vernon, Arizona
I am a wife, a mother and grandmother, I love to bake and I love to can (water-bath and pressure). My family and I live on 5 acres, we now have chickens and ducks and who knows what else we'll add in the future. My favorite meal to make and eat is soup.