This Chinese Chicken Ramen Salad is quick and easy to make. It’s crunchy with a hint of sweetness and super delicious.
Cooked chicken is added to crunchy toasted ramen noodles, sliced almonds, coleslaw mix, green onions, and sesame seeds topped with a delicious homemade dressing. Add a sprinkle of cayenne for some spicy heat.
This Chicken Ramen Noodle Recipe makes a great lunch, dinner, or date night meal for two.
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How to make Chicken Ramen Salad:
Slice the green onions.
Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
Remove immediately from the heat and transfer to a plate to stop the cooking.
Preheat the oven to 400 degrees F.
Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
Bake in the preheated oven until golden, tossing once halfway through baking, about 6 – 8 minutes total. Set aside to cool.
In a mixing bowl, whisk together all of the dressing ingredients until well blended.
To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
Drizzle dressing over tops and toss to evenly coat.
Serve immediately for the best results.
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Chinese Chicken Ramen Salad
This Chinese Chicken Ramen Salad is quick and easy to make. It’s crunchy with a hint of sweetness and super delicious. Cooked chicken is added to crunchy toasted ramen noodles, sliced almonds, coleslaw mix, green onions, and sesame seeds topped with a delicious homemade dressing.
Ingredients
For the Salad:
- 1/2 pound cooked cubed boneless skinless chicken (or shredded)
- 3 ounce package ramen noodles (uncooked and discard seasoning packet)
- 1/3 cup sliced almonds
- 8 ounces coleslaw mix with red cabbage
- 2 green onions
- 1 Tablespoon sesame seeds
For the Dressing:
- 1/4 cup canola oil
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 teaspoons soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Slice the green onions.
- Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
- Remove immediately from the heat and transfer to a plate to stop the cooking.
- Preheat the oven to 400 degrees F.
- Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
- Bake in the preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes total.
- Set aside to cool.
- In a mixing bowl, whisk together all of the dressing ingredients until well blended.
- To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
- Drizzle dressing over tops and toss to evenly coat.
- Serve immediately for the best results.
Notes
- Add a sprinkle of cayenne for some spicy heat.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 927Total Fat: 61gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 110mgSodium: 1053mgCarbohydrates: 55gFiber: 8gSugar: 40gProtein: 41g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
