TOP RAMEN CHICKEN SALAD

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 245.3
  • Total Fat: 16.7 g
  • Cholesterol: 22.8 mg
  • Sodium: 321.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.5 g

View full nutritional breakdown of TOP RAMEN CHICKEN SALAD calories by ingredient


Introduction

2 pkgs. Top Ramen chicken flavored noodles
3 chicken breasts, cooked
1/2 head shredded cabbage
3 tbsp. toasted sesame seeds
3 tbsp. toasted sliced almonds
3 tbsp. sugar
3 tbsp. lemon juice
6 tbsp. oil
1 tsp. Accent
1 tsp. salt
1 tsp. pepper
1/2 c. each red, green, yellow sweet peppers
1 sm. can sliced water chestnuts, drain
1/2 c. chopped green onions, tops too
 2 pkgs. Top Ramen chicken flavored noodles
3 chicken breasts, cooked
1/2 head shredded cabbage
3 tbsp. toasted sesame seeds
3 tbsp. toasted sliced almonds
3 tbsp. sugar
3 tbsp. lemon juice
6 tbsp. oil
1 tsp. Accent
1 tsp. salt
1 tsp. pepper
1/2 c. each red, green, yellow sweet peppers
1 sm. can sliced water chestnuts, drain
1/2 c. chopped green onions, tops too
Number of Servings: 18

Ingredients

    2 pkgs. Top Ramen chicken flavored noodles
    3 chicken breasts, cooked
    1/2 head shredded cabbage
    3 tbsp. toasted sesame seeds
    3 tbsp. toasted sliced almonds
    3 tbsp. sugar
    3 tbsp. lemon juice
    6 tbsp. oil
    1 tsp. Accent
    1 tsp. salt
    1 tsp. pepper
    1/2 c. each red, green, yellow sweet peppers
    1 sm. can sliced water chestnuts, drain
    1/2 c. chopped green onions, tops too

Directions

Remove soup packets and set aside. Crunch up dry noodles and place in large bowl. Add cabbage, peppers, onions, water chestnuts and chicken (chopped). Mix in another small bowl sugar, lemon juice, oil, accent, salt and pepper and contents of the two small soup packets. Mix well. Add sesame seeds and pour dressing over all. Mix thoroughly and cover.
Let it set for 24 to 36 hours before serving, tossing it several times. Scatter toasted almonds on top before serving. Do not cook noodles. You can vary this salad by using shrimp flavored soup and putting in baby shrimp, or omit meat and serve vegetarian. Serves: 10 to 12.

Number of Servings: 18

Recipe submitted by SparkPeople user PAMIEJO.