*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I gave this recipe 4 stars because we hated it the first time I made it. It was WAY too garlicy and salty plus the texture was mushy with bits of chicken and cashews. The second time I made it I read the reviews and made the according changes. I also added a few of my own changes as well... The biggest change was that I did NOT cook the noodles. I just crushed them in the bag and added to the salad raw. I also substituted sunflower seeds for the cashews. I added the chicken hot right out of the pan which wilted the spinach some. As for the dressing I cut the garlic down to one clove and only used one flavor packet. I also added one teaspoon of red wine vinegar one tablespoon of sugar and 1/2 teaspoon black pepper. We ate the dressing on the side...because of its intense flavor not everyone liked the same amount of dressing so some used less of it than others. With the changes I made my hubby and I give it a 5 star rating.
I followed others' advice and only used one seasoning packet to cut salt. I also substituted feta for gorgonzola (personal preference) and water chestnuts for the cashews (to cut calories and I already had them on hand). Result = delicious and a great new way to use a college student staple!
OK I loved this salad. Absolutely positively loved it...it was really that good! I followed the advice of another reviewer and let the dressing sit in the fridge for half an hour for the flavors to mingle put ONE seasoning packet in the dressing instead of two (which remedied the "dressing was too salty" complaint I saw from a lot of other reviewers.) My noodles fell apart when I cooked them so I broke them up with a fork when adding them to the salad. Instead of red pepper I used an orange pepper cut into bite-size cubes since that was what I had on hand. I think I might have a new favorite salad. Thanks so much for submitting this recipe...we love it!
WOW!!!. only made a few changes. mixed everything but chicken and spinach together.... i crushed ramen noodles but did not cook. substituted red wine vinegar for the lemon b/c i didnt' have lemon. i put lemon pepper in the dressing to make up for not having lemon in it... i let all this sit for about 2 hours and that softened the ramen. I mixed all that with the spinach and chicken and it was one of the best recipes i've tried in a long time.... loved gargonzola but may try feta next time per hubby request...
I love this combination of food; but I made one major change to keep it lower carb and those noodles are so not good for you! There are many salad recipes that call for ramen noodles and I often leave them out add extra nuts and seeds (sunflower almond slivers and sesame work well) I 'brown/roast' them in a non stick pan first. You get the nice crunch that the noodles give but the nuts are tastier and healthier. For the dressing I play around with different seasoning salts or chicken or veggie broth powder and get the same or better results as with the seasoning packet.
This salad was okay but the dressing was horribly salty. I added sugar and thinned it with water and it was still too much. Ruined the salad. I think it could have been delicious with a different dressing.