TOP RAMEN CHICKEN SALAD

READY IN: 17mins
SERVES: 4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
  • In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
  • Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
  • Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
  • Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
  • Mix well and add green onions, mix again to completely combine.
  • Add almonds on top or on individual servings.
  • Serves 4 (makes 6 cups).
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