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Ramen Chicken Salad

Ramen Chicken Salad recipe image
This vibrant Ramen Chicken Salad combines the crunch of toasted ramen noodles with tender, seasoned chicken breast and fresh crisp cabbage. The star of the dish is the homemade dressing, crafted from the ramen seasoning packets, soy sauce, rice vinegar, and sesame oil, creating a perfect balance of salty, sweet, and umami flavors. It&# 226;ÂÂs a satisfying main course that feels indulgent yet comes together quickly enough for busy weeknights. The toasted sesame seeds and sliced almonds add a delightful textural contrast, while the green onions provide a fresh, sharp bite. Serve it as a hearty lunch, a light dinner, or even as a flavorful side dish at a potluck. ItâÂÂs a creative way to use up pantry staples and leftover rotisserie chicken, making it both economical and delicious.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 85.1
Description
This vibrant Ramen Chicken Salad combines the crunch of toasted ramen noodles with tender, seasoned chicken breast and fresh crisp cabbage. The star of the dish is the homemade dressing, crafted from the ramen seasoning packets, soy sauce, rice vinegar, and sesame oil, creating a perfect balance of salty, sweet, and umami flavors. It&# 226;ÂÂs a satisfying main course that feels indulgent yet comes together quickly enough for busy weeknights. The toasted sesame seeds and sliced almonds add a delightful textural contrast, while the green onions provide a fresh, sharp bite. Serve it as a hearty lunch, a light dinner, or even as a flavorful side dish at a potluck. ItâÂÂs a creative way to use up pantry staples and leftover rotisserie chicken, making it both economical and delicious.
Ingredients
  • 3 pounds
Directions
  1. 1
    Cook the chicken breast according to package directions or until fully cooked, then let it cool slightly before dicing into bite-sized pieces.
  2. 2
    Break the ramen noodle blocks into small, bite-sized pieces.
  3. 3
    In a large mixing bowl, combine the diced chicken, shredded cabbage, chopped green onions, sliced almonds, broken ramen noodles, and toasted sesame seeds.
  4. 4
    In a small bowl, whisk together the oil, red wine vinegar, contents of the two ramen seasoning packets, soy sauce, salt, pepper, and sugar until well blended.
  5. 5
    Pour the prepared dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated.
  6. 6
    Serve immediately while the noodles are still crunchy.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 85.1kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 61.3mg3%
Total Carbohydrate 19.7g7%
Dietary Fiber 8.5g34%
Sugars 10.9g
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, add the ramen noodles just before serving to maintain their crunch. If making ahead, store the noodles separately and toss them in right before eating.

You can substitute the red wine vinegar with rice vinegar for a more traditional Asian flavor profile.

To make this dish vegan, omit the chicken and increase the amount of almonds or add edamame for protein.

Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant before adding to the salad for enhanced flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the noodles may soften over time.

Keywords: ramen, chicken, salad, japanese, sesame, soy, crunchy, dressing, cabbage, almonds, green onions, easy, quick, weeknight, dinner, lunch, asian-inspired, healthy, protein, flavorful
Read it online: https://www.chefs-mate.com/recipe/ramen-chicken-salad-2/