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Ramen Noodle Chicken Salad

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I have had salads before with ramen noodles, but they have been left uncooked. Sometimes they are even toasted in butter. Either way they are used more as a topping instead of a base for the salad.

Most of the time my family looks at ramen noodles as a quick inexpensive lunch, especially my college kids. However, they make a great beginning for a cold salad.

Ramen Noodle Chicken Salad | realmomkitchen.com

This Ramen Noodle Chicken Salad recipe uses cooked ramen noodles as the base of the salad. The noodles get coated in a tasty homemade dressing. The salad also includes chicken, coleslaw mix, green onion, and almonds.

This recipe is last one to end the week of salad recipes. I hope you have some fun new salad recipes to try out this summer. Use them as a main dish or a side at your next summer bbq!

Ramen Noodle Chicken Salad | realmomkitchen.com

Ramen Noodle Chicken Salad

Real Mom Kitchen

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Course Salad
Cuisine American, Asian
Calories

Ingredients
  

  • 4 packages ramen
  • ½ cup canola oil
  • 2 tsp sesame oil
  • ¼ cup rice vinegar
  • ½ tsp salt
  • ¼ tsp crushed red peppers
  • ¼ cup honey
  • 2 cups diced cooked chicken
  • 1 bunch scallions finely sliced (greens only)
  • 1 bag coleslaw mix with carrots and red cabbage
  • cup sliced almonds toasted

Instructions
 

  • Discard the spice packets from the ramen noodles. Cook ramen a minute less than the instructions.
  • While the ramen, in a bowl, add canola oil, sesame oil, rice vinegar, salt, honey. Whisk together until combined.
  • Reserve 1/4 cup of the dressing and toss the noodles with the rest of the dressing while hot.
  • Add in the remaining ingredients including the reserved dressing and toss well. Chill and serve.
Tried this recipe?Let us know how it was!

Recipe adapted from Dinner Then Dessert.

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