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Noodle Chicken Salad


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  • 2 (3 oz. each) packages chicken flavored ramen noodle soup mix.
  • 13 (2-3 pound) roasted whole chicken
  • 2 tbsp. butter or margarine
  • 1/2 cup sliced almonds
  • 1/4 cup sesame seeds
  • 1/3 cup vegetable oil
  • 2 tbsp. sesame oil
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup light sou sauce
  • 1/2 tsp. pepper
  • 1 head romaine lettuce, torn
  • 10-oz. can mandarin oranges, drained
  • 1 cup sliced mushrooms (optional)
  • 1/2 cup sliced celery (optional)


Servings 4


Step 1

Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Heat broiler and cook noodles 5-1/2 inches from heat 4 to 5 minutes, or until browned, stirring every minute.

Remove bones from chicken and coarsely chop meat; set aside. Melt 1 tbsp. butter in skillet over mediuym heat, and add almonds and sesame seeds; cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken, and cook 4 to 5 minutes or until thoroughly heated. Whisk together seasoning packet, oils, vinegar, sugar, soy sauce and pepper in a large bowl. Add lettuce, green onions, sesame seed mixture, chicken and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.

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Thai Rice Noodles with Chicken Noodles--Charlotte