Asian Ramen Crusted Chicken Salad

Ramen noodles not just for soup.

With one major holiday behind us and another one speeding toward us like an out of control train, who’s not looking for some easy to make. I’m spending most of my time online shopping (as usual) and last night during cyber Monday I was up clicking away at the last minute at 11:00.

I use to buy Ramen noodles by the case when I catered because one of my favorite salads “Crunchy Romaine Toss” (aka Emerald Green Salad) used these as a topping. Toasted in butter either in a skillet or in the oven they add a buttery taste to any salad or even a pretty good snack.

I came across this recipe in Southern Living magazine and the had the chicken one side of the plate and the salad on the other. I added several ingredients to the salad and decided I wanted my chicken chopped up on top of the salad. One thing that I did not do enough was to crush the Ramen noodles. SL recipe said to put it in a food processor; that’s the best way to get a fine crush. I put mine in a plastic bag and beat it to death; but they did not get smallenough.

In case you haven’t had my Emerald Green Salad I mentioned above, check it out because your guest will love it also. And if you are making this during the Christmas season you should add some fresh strawberries for a red and green seasonal salad.

BLAST FROM THE PAST: Rudolph the Red Nose Reindeer garnish is something you have to make if you have little ones around your house at Christmas.

A shopping basket full of salad.

Put the package of ramen noodles and the seasoning into food processor and process until you have tiny pieces.

The dressing ingredients.

Put your assorted greens in a large bowl and add some red cabbage (as much as you want).

Add in some julienned carrots and mandarin oranges.

Beat the egg(s) in small bowl and put the processed noodles and seasoning packet in shallow dish.

I cut the chicken breast into thinner pieces and then pounded out with a meat mallet.

After you dip the chicken into the egg and then the crumb mixture, pan fry for about 5-6 minutes on each side then put in 250° oven until ready to serve salad.

Now, you can put this beside the salad or cut into small strips and put on top of the salad.

A bowl full of salad ready to eat.

I had left for bunco and left salad for my husband and asked him to take a picture. He actually put the salad together, cut up the chicken, sprinkled on the almonds and dressed it before taking the picture.

Asian Ramen Crusted Chicken Salad

2016-10-20 08:04:39

Serves 4

I love Asian salads of any type and the ramen crust is absolutely delicious on the cutlets.

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Ingredients

1. 1 bag baby kale, stems removed
2. 1 bunch cilantro, chopped
3. 1 bag baby spinach, stamped
4. 1 1/2 c. matchstick carrots
5. 2 cans mandarin oranges, drained
6. 1 c. red cabbage, very thinly sliced
7. 1/2 c. red onion, very thinly sliced
8. 2 tsp. toasted sesame seeds
9. 1 bunch green onions, thinly sliced diagonally
10. 3 1/2 Tbsp. fresh lime juice (2 limes)
11. 2 Tbsp. soy sauce
12. 1 tsp. honey
13. 1 tsp. fresh grated ginger (or 1/2 tsp. ground)
14. 6 Tbsp. olive oil, divided
15. 2 pkt. Asian ramen noodle soup mix
16. 1/4 tsp. cayenne pepper
17. 4 (5-6 oz. chicken cutlets
18. 2 large eggs, lightly beaten
19. 1/2 c. sliced almonds, chopped

Instructions

1. Toss together the kale, cilantro, spinach, red cabbage, onion, green onions and carrots. Whisk together lime juice, soy sauce, honey and 1 tablespoon of the olive oil in a small bowl, pour over green mixture and toss to coat. Set aside while preparing the chicken, tossing occasionally.
2. Break the ramen noodles into pieces and process the noodles, seasoning packet that came in the noodles, the ginger and cayenne pepper in food processor until combined, about 1 minute. Transfer mixture to a shallow dish and set aside.
3. Place each chicken cutlet between two sheets of plastic wrap or put in a gallon size Zip-lock bag and flatten to 1/4" thickness using a rolling pin or flat side of a meat mallet. Dip each cutlet in eggs and dredge in ramen mixture pressing to adhere.
4. Cook half of the chicken in 2 1/2 Tbsp. hot olive oil in large skillet over medium until golden brown and done. This will take 2-3 minutes on each side. Place on wire rack on a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining chicken and olive oil.
5. To serve, put some of the salad mixture on plate, scatter some of the Mandarin oranges and almonds over salad, top with chicken cutlet and sprinkle on some sesame seeds.
6. I like to make more dressing to pass to drizzle over the cutlet.

Notes

1. I added some of my favorite ingredients from Asian salad to Southern Living's recipe and I changed the peanuts to almonds.

Adapted from Southern Living Magazine

Adapted from Southern Living Magazine

Rosemary and the Goat https://rosemaryandthegoat.com/