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Teriyaki Chicken Noodle Salad


Better Homes and Garden
cal 351, total fat 17g (2g saturated fat), cholesterol 10mg, sodium 713 mg, carbohydrate 29g, fiber 3g, protein 22g

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  • 1/4 c rice vinegar or white wine vinegar
  • 2 T orange juice
  • 2 T salad oil
  • few dashes bottled hot pepper sauce
  • 1 3 oz pkg ramen-style noodles with chicken or oriental flavor
  • 6 c torn mixed greens
  • 2 c fresh vegetables (such as bean sprouts, halved pea pods, julienne-cut carrots, or sliced yellow summer squash, zucchini, leeks, cucumber, green onions, kohlrabi and or jicama)
  • 2 oranges, peeled, thinly sliced and halved
  • 1 12 oz pkg teriyaki-marinated chicken strips or skinless boneless chicken breast halves, cut into thin strips
  • 2 T cooking oil
  • cracked black pepper


Servings 4


Step 1

For dressing, in a screw-top jar combine vinegar, orange juice, the first 2 T oil, hot pepper sauce and contents of the flavoring packet from the noodles. Cover and shake to mix. In a large salad bowl, combine greens, desired vegetables, and orange slices; toss gently to mix. Break noodles into pieces; add to salad. Cover and chill for up to 1 hour. Meanwhile, in a wok or large skillet over med hi heat or in a special grilling wok set into med hot coals, stir fry chicken strips in the remaining 2 T hot oil for 2 to 3 minutes or until tender. While chicken is cooking pour the dressing over salad; toss gently to coat. Let satnd about 5 minutes to soften noodles, tossing occasionally. Add chicken and pan juices to salad; toss gently to mix. Sprinkle with black pepper. Serve immediately.

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