|by Erica Levy Klein|
The latest addition in the 125,000-copy bestselling Skinny cookbook series, here is the perfect guide for the 75 percent of Americans who cook chi...
1 - 10 of 115 for ramen noodle chicken salad
Mix together almonds ... for a few minutes. Chop cabbage and add to other ingredients. Break in noodles (dry). Refrigerate. May double dressing if too dry.
Combine cabbage, chicken, onions, almonds, sesame seeds and ramen noodles in a large ... Do not dress salad until just before ... nuts stay crisp. Serves 6.
Brown almonds in ... lettuce then add chicken. Mix lightly. Right before serving, crumble noodles and mix through salad. Add dressing ... time and mix gently.
Dressing: Mix dressing ... ready to serve. Salad: Layer cabbage, celery, green onions and chicken; set aside. ... almonds and Top Ramen noodles just before adding ... on a cookie sheet.
In small amount ... sliced almonds. Cook chicken breasts in salted ... as directed. The Ramen noodles can be broken ... Pour over the salad and toss again. Refrigerate and serve chilled.
Combine all dressing ... ready to combine salad. Take noodles from package, break ... to serving. Option - I add 2 to 3 cooked chicken breasts (shredded).
Cook 3 chicken breasts in water ... Let cool completely. Put in jar and shake. Add oil just before serving. Pour over salad and toss just before serving.
Mix together: Stir well; set aside. Cook chicken breasts and cool. ... least 4 hours; then add enough of remaining dressing to completely moisten and serve.
Mix together and pour over chicken-veggie mixture. Add 1 package slivered almonds. Crunch up package of Ramen noodles (don't cook). Mix together and refrigerate.
Stir fry almonds, noodles (crumbled, discard seasoning ... in 2 tablespoons salad oil until brown, ... Don't add crunchies and dressing until ready to serve.
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