Chinese Chicken Salad Recipe with Ramen Noodles
With its fresh ingredients and satisfying crunch, this Chinese Chicken Salad recipe with ramen noodles is sure to become a fast favorite. Whether you’re looking for an easy lunch, a side dish for dinner, or a meal prep option, this nutritious, colorful salad is it.
Equipment
- 1 baking sheet
- 1 small bowl
- 1 spoon
- 1 sharp knife or scissors
- 1 quart size Ziploc bag
- 1 heavy drinking glass
Ingredients
- 2 cups cooked and shredded chicken
- 1 14 oz bag coleslaw mix
- 2 packs ramen noodles (like these)
- ½ cup slivered almonds
- 2 Tbsp green onion scallions sliced
- ½ cup vegetable oil
- 6 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ cup sugar
Instructions
- Preheat oven to 350 degrees.
- Open both packages of uncooked ramen noodles and discard seasoning packet. Place noodles into a sealed Ziploc baggie and use the bottom of a heavy drinking glass to break noodles up into small, bite-size pieces.
- Transfer the crushed ramen noodles to a baking sheet and add 1/2 cup slivered almonds. Use you hand to give the noodles and nuts a quick mix to combine, and toast in the oven for 10-12 mins until warm and the almonds become slightly brown along the edges.
- While the noodles and nuts are toasting, grab a small mixing bowl for the dressing ingredients. Combine 1/2 cup vegetable oil, 6T rice vinegar, 2T soy sauce, 1T sesame oil, and 1/2 cup sugar. Whisk everything together.
- Use a scissors to cut green onion scallions into thin pieces. Mix 2T of sliced onions into the dressing. Set aside.
- In a large mixing bowl, combine the coleslaw mix and 2 cups of cooked and shredded chicken. Pour the dressing into the large bowl and give everything a good mix to combine.
- Remove the toasted noodle mixture from the oven and add them to the bowl as well. Toss together.
- Transfer salad to a nice serving dish and garnish with additional green onion slices. Scoop individual portions into smaller bowls.
Notes
Note: Serving size is 1 cup and this recipe makes approx 6 servings. If I am having this salad as my full meal, I usually eat 1.5 cups. At that serving size, this recipe will yield 4 servings.
Keep leftovers in airtight container in fridge for up to 5 days
If using this recipe for a lunch meal prep, keep dressing separate from salad mix and only add it right before serving to prevent noodles and nuts from getting soggy.
Check out a few more of my favorite recipes for non boring lunches...
BLT Chicken Salad Greek Turkey Wrap with Hummus Black Bean Soup with Bacon Please leave me a review if you enjoy this salad!Nutrition
Serving: 1cupCalories: 384kcalCarbohydrates: 19gProtein: 14gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 35mgSodium: 378mgPotassium: 193mgFiber: 1gSugar: 17gVitamin A: 39IUVitamin C: 0.4mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
