Crunchy Ramen Chicken Salad
When it’s time for lunch, this fresh, crunchy salad is at the top of my list! Crunchy Ramen Chicken Salad combines broccoli slaw, chunks of chicken breast and ramen noodles with a sweet and salty dressing to make the best lunch salad. You’ll want to go back for seconds.
This fresh salad is satisfying, yet crunchy and light! Crunchy Ramen Chicken Salad is perfect for a quick lunch and keeps well in the refrigerator for up to 3 days. The dressing is salty, sweet and adds a bright punch of flavor to the salad. Using a bag of broccoli slaw makes this salad so easy to assemble. It’s one of the best 30-minute meals and a family favorite!
How do I make crunchy ramen noodles?
This recipe uses one 3-ounce package of chicken flavored ramen noodles. Instead of adding them to water and boiling them, you want to TOAST the noodles for a few minutes in a skillet with melted butter until they are golden brown. This adds so much flavor and gives the salad great texture.
Crunchy Ramen Chicken Salad Recipe
Ingredients:
- BROCCOLI SLAW– Using a 16-ounce bag of shredded broccoli, purple cabbage and carrots is a great shortcut for this salad. It makes this a very crunchy, fresh-tasting salad.
- CHICKEN RAMEN NOODLES– Dry ramen noodles get sauteed in a skillet until golden brown. They add a nice nutty flavor to the salad.
- CHICKEN BREAST– To keep it simple, I use a 10-ounce can of chicken breast meat packed in water. You can also use rotisserie chicken cut into chunks.
- GREEN ONIONS– The onions give the salad extra crunch and a mild onion flavor.
How to make Crunchy Ramen Chicken Salad?
Step-by-Step Instructions:
- Break the ramen noodles into small pieces. In a medium skillet, melt 4 tablespoons of butter. Stir in the chicken seasoning packet to flavor the butter. Add the broken ramen noodles to the skillet and saute until golden. Remove from the heat.
- In a large bowl, combine the sugar, rice vinegar, soy sauce, vegetable oil and black pepper with a whisk and beat until combined. Add the broccoli slaw, chicken breast and green onions. Stir to coat the salad thoroughly with the dressing.
- Place the salad in a large serving bowl and top with white sesame seeds, if desired. Recipe makes 4 servings.
Add-ins and Substitutions:
ADD CRUNCH– You can add more crunch by stirring in peanuts, sunflower seeds or crispy rice noodles. These will add even more crunch and texture to this salad.
USE COLESLAW MIX– We love broccoli, so this salad hits the mark. If you don’t, substitute coleslaw mix or shaved brussels sprouts for the broccoli slaw mix.
OMIT THE ONIONS– Chopped chives are a great substitute for green onions, as they are milder and much more subtle in flavor.
MORE VEGGIES– Add more fresh vegetables to the salad by including shredded kale, sliced water chestnuts, diced cucumber or red bell peppers. They all add nutrients, color and loads of flavor.
PROTEIN– In place of chicken breast, use ground pork, turkey breast, or strips of lean beef. Saute the protein in soy sauce until cooked through and allow to cool before adding it to the salad.
For more crunchy salad recipes, check out these fresh dishes:
- Strawberry Feta Salad
- Copycat Wildfire Chicken Salad
- Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
- Asian Broccoli Salad
- Mexican Coleslaw
Make this Crunchy Ramen Chicken Salad for a tasty lunch for your family! And remember to enter your email address in the SUBSCRIBE BOX to receive NEW salad recipes sent right to your inbox. I can’t wait to hear from YOU!
Crunchy Ramen Chicken Salad
Ingredients
- 4 tablespoons unsalted butter
- 3 ounces ramen noodle soup
- 16 ounces broccoli slaw, shredded broccoli, carrots, cauliflower and red cabbage
- 10 ounces chicken breast, chunks or shredded
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 3 green onions, sliced thin
Instructions
- Break the ramen noodles into small pieces. In a medium skillet, melt 4 tablespoons of butter. Stir in the chicken seasoning packet until combined to flavor the butter. Add the broken ramen noodles to the skillet and saute until golden. Remove from the heat.
- In a large bowl, combine the sugar, rice vinegar, soy sauce, vegetable oil and black pepper with a whisk and beat until combined. Add the broccoli slaw, chicken breast and green onions. Stir to coat the salad thoroughly with dressing.
- Place the salad in a large serving bowl and top with white sesame seeds, if desired. Recipe makes 4 servings.
Equipment
- 1 medium skillet
- 1 large mixing bowl