Roast Chicken Top Ramen Salad Recipe
This is the best chicken salad recipe ever!
Everybody has their favorite side dishes to bring along to family get togethers and potlucks. This recipe is one of my favorites and is requested the most often. It is so simple to throw together in a hurry and easy enough that the kids can help. It makes a great salad side dish but is also hearty enough to be used as a light main meal.
- 2 pound bag Shredded cabbage cole slaw mix
- 2cups fresh sugar snap peas
- 1 roast chicken, from costco
- 1 bunch green onions
- 3 packages top ramen, crushed
- 1/2 cup slivered almonds, slightly toasted
- 4 tablespoons sesame seeds
- 1/2 cup sesame seed oil
- 1/2 cup rice vinegar
- 1 tablepoon sugar
Shredded Cabbage Coleslaw Mix
Putting it all together
- The first step is to remove the meat from the roast chicken. Then dice up any of the larger pieces. The roast chicken adds a great flavor to this salad. It takes a little extra time but it is well worth it.
- Next toast your slivered almonds on a cookie sheet at 400 for about 5 minutes. Toasting the almonds really brings out their richest flavor.
- Then in a large salad bowl add the shredded cabbage, sugar snap peas, diced green onions, toasted almonds, sesame seeds, and crushed top ramen and diced chicken.
- In a separate bowl mix the sesame seed oil, vinegar, two of the seasoning packets from the top ramen, and sugar.
- When the dressing is well mixed. Pour it over the salad and toss
- You are now ready to serve!
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