Asian Style Chicken Ramen Dinner Cole Slaw
There are many different variations of this salad out there, of course. my version differs in that the dressing is creamy, and not sweet. the recipe makes 4 main-dish portions, or 8-10 side dish portions. it's great as a dinner entrée, and fast and easy to make! very popular as a take-along potluck or picnic item, too.
Steps
Saut the chicken pieces in olive and sesame oils until browned.
Drain and set aside.
In a very large bowl , stir together the dressing ingredients well.
Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat.
Set aside.
Into a bowl , break up the ramen noodles into smaller pieces.
In a saucepan , heat the amount of water according to package directions to a brisk boil and add the seasoning packets.
Add the bowl of noodles all at once to the boiling seasoned water and cook , stirring occasionally , for 90 seconds.
When noodles have cooked for 90 seconds , remove from heat and immediately drain.
Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
Place salad in a large container and chill in refrigerator for at least 2 hours.
Makes 4 entre-size servings.
You can always stretch this salad by adding additional meat or packages of ramen ! weve even added more semi-cooked ramen the next day to the.
Ingredients
chicken breasts, olive oil, toasted sesame oil, mayonnaise, plain low-fat yogurt, garlic clove, cider vinegar, soy sauce, lemon juice, fresh ground black pepper, slivered almonds, green onions, sliced water chestnuts, toasted sesame seeds, coleslaw mix, chicken-flavored ramen noodles