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Ramen Noodle Chicken Salad


  • 4 packages ramen
  • 1/2 cup canola oil
  • 2 tsp sesame oil
  • 1/4 cup rice vinegar
  • 1/2 tsp salt
  • 1/4 tsp crushed red peppers
  • 1/4 cup honey
  • 2 cups diced cooked chicken
  • 1 bunch scallions, finely sliced (greens only)
  • 1 bag coleslaw mix (with carrots and red cabbage)
  • 1/3 cup sliced almonds, toasted


  1. Discard the spice packets from the ramen noodles. Cook ramen a minute less than the instructions.
  2. While the ramen, in a bowl, add canola oil, sesame oil, rice vinegar, salt, honey. Whisk together until combined.
  3. Reserve 1/4 cup of the dressing and toss the noodles with the rest of the dressing while hot.
  4. Add in the remaining ingredients including the reserved dressing and toss well. Chill and serve.
  • Category: Salad
  • Cuisine: Asian, American
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