College Cooking 101: Chinese Ramen Chicken Salad

I have some college kids requesting recipes for things that can be made quickly and don’t require an extensive array of spices. What is one staple in every college student’s pantry? Ramen. With just a few additional ingredients, you can transform that ramen packet into a delicious and slightly more nutritious main dish salad.

RECIPE:

Chinese Ramen Chicken Salad

Servings: 4
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1 package Oriental flavored ramen soup (do not cook)
1 can of chicken or 1 cup cooked, shredded chicken
1 head Romaine lettuce or 2 cups shredded cabbage
½ cup chopped fresh cilantro (optional)
1 Tbs sesame seeds (optional)
2 Tbs sliced almonds (optional)

Dressing:
Seasoning packet from ramen soup package
¼ cup oil
¼ cup vinegar
1 Tbs sugar
½ tsp pepper
1 Tbs sesame oil (optional, but really good!)

In a large bowl, break up dry ramen noodles into about ½ – 1″ pieces. Set aside seasoning packet to use in dressing. Add chicken, lettuce or cabbage, cilantro, sesame seeds, and almonds to the mixing bowl. Stir to mix.

Combine seasoning packet from ramen package with remaining dressing ingredients. Pour over salad and stir to mix. Refrigerate until ready to serve.

NOTE: For additional flavor and nutrition, you can add any additional chopped raw vegetables that you want: celery, carrots, pea pods, green onions, red/green peppers

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