Asian Chicken Salad

Asian Chicken Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    - 3 oz pkg Asian flavor ramon noodles

  • ½

    cup sliced almonds

  • ¾

    cup bottled red wine vinaigrette dressing

  • 1-16 oz pkg coleslaw

  • 2

    cups shredded, cooked chicken

  • ½

    cup fresh cilantro or parsley

  • 2

    scallions, both white and light green, chopped to make ½ cup


Break up ramen noodles and place them and the almonds on a rimmed baking sheet. Bake in preheated oven (350) until noodles and almonds turn light brown, 6-7 minutes. Meanwhile, pour vinaigrette into measuring cup and stir in seasoning from noodles. Set aside. Place slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine ingredients. Just before serving, pour salad dressing over salad and toss to coat. Scatter almonds and noodles over top and serve.


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