Noodle Chicken Salad Recipe

Name: Noodle Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-ounce) packages chicken-flavored ramen noodle soup mix; 1 (2- to 3-pound) roasted whole chicken; 2 tablespoons butter or margarine, divided; 1/2 cup sliced almonds; 1/4 cup sesame seeds; 1/3 cup vegetable oil; 2 tablespoons sesame oil; 1/2 cup red wine vinegar; 1/4 cup sugar; 1/4 cup lite soy sauce; 1/2 teaspoon pepper; 1 head romaine lettuce, torn; 5 green onions, sliced; Optional ingredients: 1 (10-ounce) can mandarin oranges, drained; 1 cup sliced mushrooms; 1/2 cup sliced celery

Servings: persons

2 (3-ounce) packages chicken-flavored ramen noodle soup mix
1 (2- to 3-pound) roasted whole chicken
2 tablespoons butter or margarine, divided
1/2 cup sliced almonds
1/4 cup sesame seeds
1/3 cup vegetable oil
2 tablespoons sesame oil
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup lite soy sauce
1/2 teaspoon pepper
1 head romaine lettuce, torn
5 green onions, sliced
Optional ingredients: 1 (10-ounce) can mandarin oranges, drained; 1 cup sliced mushrooms; 1/2 cup sliced celery

1
Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or until browned, stirring every minute.
2
Pull chicken from bones, and coarsely chop; set aside.
3
Melt 1 tablespoon butter in large skillet over medium heat, and add almonds and sesame seeds; cook, stirring constantly, 3 minutes or until lightly browned. Remove from skillet, and set aside.
4
Add remaining butter and chicken, and cook 4 to 5 minutes or until thoroughly heated.
5
Whisk together seasoning packet, oils, vinegar, and next 3 ingredients in a large bowl. Add lettuce, green onions, sesame seed mixture, chicken, and noodles, tossing to coat. Add optional ingredients, if desired. Serve immediately.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (3-ounce) packages chicken-flavored ramen noodle soup mix, 1 (2- to 3-pound) roasted whole chicken, 2 tablespoons butter or margarine, divided, 1/2 cup sliced almonds, and more.

Yes, Noodle Chicken Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Noodle Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions