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Asian Chicken Ramen Salad
30
Servings
21
Ingredients
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Ingredients
Makes 30 servings- Chicken Cooked (strip) 5.0 pound(s)
- Cabbage - Green 3.0 head(s)
- Bell Pepper - Red 2.0 whole
- Almonds (sliced) 1.5 cup(s)
- Ramen Noodles Chicken 6.0 package(s)
- Butter 0.33 cup(s)
- Vinegar Rice 0.75 cup(s)
- Oil - vegetable 0.5 cup(s)
- Sugar - White 1.5 cup(s)
- Oil - Sesame toasted 1.0 tablespoon(s)
- Soy Sauce 0.33 cup(s)
- Sesame Seeds Black 6.0 tablespoon(s)
- Wraps (Green) 20.0 whole
- Small cookies 50.0 whole
- Chips 1.0 bag(s)
- Whole Wheat Bread Loaf 0.5 whole
- Peanut Butter 0.3 jar(s)
- Jam (Raspberry) 0.3 jar(s)
- La Croix/ Soda 27.0 can(s)
- Gatorade 10.0 ounce(s)
- Mandarin Oranges 30.0 whole
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
In the morning:
Break up the ramen noodles
In Skillet / griddle, melt butter and lightly saute ramen noodles and almonds. Cool and bag for lunch.
Shred / slice very thin cabbage (not giant chunks!) and red bells
Shred / cut chicken
Combine everything in a bowl and serve
Set aside some with no ramen for Gluten free and some with no chicken for veggie.
Dice up tofu for vegetarian option
For Dressing:
Combine rice vinegar, vegetable oil, sugar, soy sauce and sesami oil in a jar or bowl and shake to combine.
Wraps are optional
