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Noodle Chicken Salad

Prep time 20 mins
Cook time 8 mins
Broil time 5 mins
Yield Makes 4 to 6 servings


  • 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

How to Make It

  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.