Recipe: Crunchy Chicken Salad
Prep Time:
25 minutes
Cook Time:
Servings:
4 to 6 servings
Ingredients
  • ¼ cup vegetable oil
  • ¾ cup broken ramen noodles (about 2 ounces)
  • Kosher salt, to taste
  • 1 roasted or poached chicken, shredded (about 4¼ cups)
  • ⅓ cup roughly chopped toasted almonds
  • ½ cup diced cucumber (½ English cucumber)
  • ¼ cup Kewpie mayonnaise
  • ¼ cup whole-fat Greek yogurt
  • 3 tablespoons chopped cilantro
  • 3 tablespoons thinly sliced green onion (green and white parts)
  • 1 tablespoon Chinese mustard
  • 2 teaspoons finely chopped ginger
  • 1½ teaspoons rice wine vinegar
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon togarashi, plus more to taste
  • ¾ cup broken fried ramen noodles
Directions
  1. Make the fried ramen noodles: In a large sauté pan over medium-high heat, add the oil. When the oil begins to ripple and reads 350° on a deep-fry thermometer, add the noodles and fry until crispy and golden brown, about 30 seconds. Using a slotted spoon, transfer the noodles to a paper towel-lined plate. Season with salt while still hot.
  2. Make the chicken salad: In a large bowl, combine all of the ingredients except the fried ramen noodles. Cover and refrigerate until ready to serve.
  3. To serve: Fold half of the fried ramen noodles into the chicken salad. Top with the remaining fried ramen noodles, then sprinkle with togarashi and serve.