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4.20 from 5 votes

Ramen Chinese Chicken Salad

Ramen Chinese Chicken Salad has fresh cabbage, crunchy ramen noodles, almonds and a tangy dressing. It's great as a side or a main dish.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Dish, Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

Salad

  • 6 ounces ramen noodles crumbled without seasoning packet
  • ¼ cup sesame seeds
  • ½ cup pepitas
  • ½ cup sliced almonds
  • 3-4 cups boneless, skinless chicken breast cooked and shredded
  • 16 ounce bag coleslaw mix 4 cups
  • 1 cup sliced green onions

Dressing

  • 2/3 cup vegetable oil
  • ½ teaspoon white sugar
  • ¼ cup red wine vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 1/8 teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

  • Preheat the oven to 425 degrees F. Spread crumbled ramen noodles, pepitas, and sliced almonds onto a baking sheet. Roast in the oven for 8-10 minutes, stirring once, until mixture is toasted and golden brown. Set aside to cool.
  • In a large mixing bowl, whisk together all the ingredients for the dressing.
  • Add the coleslaw mix, shredded chicken and ramen noodle mixture to the bowl and toss until well coated with the dressing.
  • Serve immediately.

Notes

Leftovers should be kept in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that this salad is best fresh, when the noodles are nice and crunchy. They will soften a bit af they sit, though they won't become mushy.

Nutrition

Calories: 315kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 638mg | Potassium: 550mg | Fiber: 5g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 24mg | Calcium: 129mg | Iron: 3mg

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