The Pioneer Woman Tasty Kitchen
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Ramen Chicken Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This chicken salad recipe came to me from my Mother-in-law. It’s perfect for a summer picnic, and great served with wontons for a light dinner! Use a store-bought whole roasted chicken for quick and easy cooked chicken, and dinner’s on the table in minutes!

Ingredients

  • 1 bag (14 To 16 Oz. Size) Shredded Coleslaw Mix, With Carrots
  • 2 cups Cooked, Shredded Chicken
  • ½ cups Sliced Green Onions
  • ½ cups Toasted Slivered Almonds
  • 1 package (3 Oz. Size) Oriental Flavor Top Ramen Noodles
  • ⅓ cups Extra Virgin Olive Oil
  • 1  Lemon, Juiced
  • 2 Tablespoons Sugar
  • 1 dash Salt And Pepper, to taste

Preparation

1. In a large bowl, combine the coleslaw mix, chicken, green onions, and slivered almonds. Take the uncooked ramen noodles, break them up into small pieces, and toss with the other ingredients.

2. In a separate bowl, combine the seasoning packet from the ramen noodles with the olive oil. Pour over the salad and toss.

3. Add a splash of lemon juice (I usually use about 1 small or 1/2 of a large lemon), a tablespoon or two of sugar, and salt and pepper to taste. Toss and serve immediately.

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Profile photo of snbjork

snbjork on 1.21.2012

I love this salad! It’s one of my favorites. My mom used to make this as a special treat when I came home from school, back in the day. She often left out the chicken and used cashews instead of almonds. Any way you make it, it’s awesome. Thanks for sharing!

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