"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Noodle Chicken Salad Recipe

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This recipe for Noodle Chicken Salad, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Trickett
Added: Wednesday, June 18, 2008


2- (3 oz) packages chicken flavored ramen noodle soup mix
1 (2 - 3 lb) roasted whole chicken
2 Tbsp. butter or margarine, divided
1/2 C. sliced almonds
1/4 C. sesame seeds
1/3 C. vegetable oil
2 Tbsp. sesame oil
1/2 C. red wine vinegar
1/4 C. sugar
1/4 C. lite soy sauce
1/2 tsp. pepper
1 head romaine lettuce, torn
5 green onions, sliced
1 (10 oz.) can mandarin orange segments; drained

Remove flavor packets from soup mixes, reserving one package. Break noodles apart on baking sheet. Broil 6 inches from heat for 4 - 5 min. or until browned, stirring every minute.

Pull chicken from bones and coarsely chop. Set aside.

Melt 1 Tbsp. butter in large skillet over medium heat, and add almonds and sesame seeds; cook, stirring constantly for 3 min. or until lightly browned. Remove from skillet and set aside.

Add remaining butter and chicken and cook 4 - 5 min. or until thoroughly heated.

Whisk together seasoning packet, oils, vinegar, and next 3 ingredients in a large bowl. Add lettuce, green onions, sesame seeds, chicken, noodles,and oranges, tossing to coat. Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min.




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