Recipe: 2 Ramen Noodle Salads

Here are two chicken salad recipes using cooked ramen. I've also occasionally substituted ramen for Chinese egg noodles in Cold Noodles with Sesame/Peanut Sauce.

1) Chicken Ramen Salad from Hunt-Wesson (I've cut down the institutional quantities in the original recipe)

Serves 6 as a main course
1-1/2 pounds shredded cabbage
1 pound cubed cooked chicken
1 pound cooked ramen noodles
1 can sliced water chestnuts
1 cup sliced scallions
1/2 cup sliced almonds, toasted
1/2 cup seasoned rice vinegar
6 tablespoons oil
1-1/2 tablespoons soy sauce
1/2 tablespoon Oriental sesame oil
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Combine cabbage, chicken, noodles, water chestnuts, scallions, and almonds in a bowl. Mix well. Combine remaining ingredients, whisking together for dressing. Toss dressing over salad. Chill and serve.

2) Oriental Chicken Salad

Serves 2
1/2 cup diced cooked chicken breast meat
1 (3 ounce) package ramen noodles, cooked, drained, and chilled
3 scallions, minced
3 tablespoons rice vinegar
2 tablespoons soy sauce
1-1/2 tablespoons white sugar
1/2 cup peanut oil

Combine chicken, ramen, and scallions. Whisk together vinegar, soy sauce, sugar, and peanut oil. Toss dressing with salad. Chill and serve.

Susan, Hawaii