This Ramen Veggie Chicken Salad is a delightful blend of crunchy vegetables, tender chicken, and toasted ramen noodles, all tossed in a flavorful Asian-inspired dressing. It’s a perfect combination of textures and tastes, making it a favorite at gatherings and a satisfying main dish for weeknight dinners.
Why You’ll Love This Recipe
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Crunchy and Refreshing: The mix of shredded cabbage, carrots, and toasted ramen noodles provides a satisfying crunch in every bite.
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Flavorful Dressing: A tangy and slightly sweet dressing ties all the ingredients together, enhancing the overall taste.
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Protein-Packed: Adding shredded chicken makes this salad hearty and nutritious, suitable as a main course.
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Make-Ahead Friendly: The salad holds up well when prepared in advance, allowing the flavors to meld and making it convenient for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
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1 pound boneless, skinless chicken breasts, cooked and shredded
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2 (3-ounce) packages dry ramen noodles, seasoning packets discarded
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¾ cup sliced almonds
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5 cups shredded green cabbage
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2 cups shredded purple cabbage
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1 large carrot, peeled and chopped into matchsticks
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4 green onions, sliced
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2 tablespoons toasted sesame seeds
For the Dressing:
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½ cup canola oil
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¼ cup + 2 tablespoons apple cider vinegar
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½ cup granulated sugar
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1½ tablespoons soy sauce
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½ teaspoon freshly ground black pepper
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon dried ginger
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Salt to taste
Directions
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Prepare the Crunchy Toppings: Preheat your oven to 400°F (200°C). Break the ramen noodles into small pieces and place them on a baking sheet along with the sliced almonds. Bake for 6-8 minutes, tossing once halfway through, until golden brown. Set aside to cool.
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Prepare the Dressing: In a mixing bowl, whisk together all the dressing ingredients until well blended. Season with salt to taste. Set aside.
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Assemble the Salad: In a large bowl, combine the shredded green and purple cabbage, matchstick carrots, sliced green onions, shredded chicken, toasted ramen noodles, sliced almonds, and sesame seeds.
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Dress the Salad: Drizzle the dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated.
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Serve: Serve immediately for the best crunch, or refrigerate for up to 2 hours before serving.
Servings and Timing
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Servings: This recipe yields approximately 6 servings.
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Preparation Time: 15 minutes
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Cooking Time: 10 minutes (for toasting the ramen and almonds)
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Total Time: 25 minutes
Variations
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Noodles: For a gluten-free option, consider using gluten-free ramen noodles or another suitable substitute.
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Nuts: If you have nut allergies, you can omit the almonds and sunflower seeds.
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Cabbage: Feel free to use all green cabbage or all purple cabbage based on your preference.
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Protein: Grilled chicken, rotisserie chicken, or tofu can be used as alternatives to shredded chicken.
Storage/Reheating
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Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the noodles may lose their crunch over time.
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Reheating: This salad is best served cold and does not require reheating.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing ahead of time. However, it’s best to combine them just before serving to maintain the crunchiness of the noodles and freshness of the vegetables.
2. How can I make the salad spicier?
To add some heat, consider mixing in sliced jalapeños or a dash of red pepper flakes to the dressing.
3. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or any leftover cooked chicken works perfectly in this salad.
4. Is this salad suitable for vegetarians?
To make it vegetarian, omit the chicken and consider adding tofu or chickpeas for protein.
5. How do I keep the ramen noodles crunchy?
To maintain their crunch, store the toasted ramen noodles separately and add them to the salad just before serving.
6. Can I use a different type of vinegar for the dressing?
Apple cider vinegar provides a mild tanginess, but you can substitute it with rice vinegar or white wine vinegar if desired.
7. Is this salad gluten-free?
Traditional ramen noodles contain gluten. To make the salad gluten-free, use gluten-free ramen noodles or another suitable substitute.
8. How long will the salad last in the refrigerator?
The salad is best consumed within 2 days. The noodles may lose their crunch over time.
9. Can I add other vegetables to the salad?
Certainly! Sliced bell peppers, cucumbers, or snap peas can add extra crunch and flavor.
10. How can I make the dressing lighter?
You can reduce the amount of sugar or use a sugar substitute.
Conclusion
Ramen Veggie Chicken Salad is a perfect combination of flavor and texture, making it an ideal dish for various occasions. Whether you’re preparing it for a quick weeknight dinner or a casual gathering, this salad is both refreshing and satisfying. With its crunchy ramen noodles, tender chicken, and a tangy dressing, it’s sure to be a hit!
Print
Ramen Veggie Chicken Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Ramen Veggie Chicken Salad is a perfect blend of crunchy veggies, shredded chicken, and toasted ramen noodles, all tossed in a flavorful Asian-inspired dressing. Quick, healthy, and make-ahead friendly, this dish is great for weeknight dinners or gatherings, offering a satisfying combination of textures and tastes.
Ingredients
For the Salad:
1 pound boneless, skinless chicken breasts (cooked and shredded)
2 (3-ounce) packages dry ramen noodles (seasoning packets discarded)
¾ cup sliced almonds
5 cups shredded green cabbage
2 cups shredded purple cabbage
1 large carrot, peeled and chopped into matchsticks
4 green onions, sliced
2 tablespoons toasted sesame seeds
For the Dressing:
½ cup canola oil
¼ cup + 2 tablespoons apple cider vinegar
½ cup granulated sugar
1½ tablespoons soy sauce
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried ginger
Salt to taste
Instructions
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Prepare the Crunchy Toppings: Preheat the oven to 400°F (200°C). Break the ramen noodles into small pieces and place them on a baking sheet with the sliced almonds. Bake for 6-8 minutes, tossing once halfway through, until golden brown. Set aside to cool.
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Prepare the Dressing: In a bowl, whisk together canola oil, apple cider vinegar, sugar, soy sauce, black pepper, garlic powder, onion powder, and dried ginger. Add salt to taste and set aside.
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Assemble the Salad: In a large bowl, combine the shredded green and purple cabbage, matchstick carrots, sliced green onions, shredded chicken, toasted ramen noodles, sliced almonds, and sesame seeds.
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Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
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Serve: Serve immediately for the best crunch or refrigerate for up to 2 hours before serving.
Notes
Spicy Version: Add jalapeños, red pepper flakes, or a dash of chili oil to the dressing for some heat.
Gluten-Free: Use gluten-free ramen noodles or any suitable gluten-free substitute.
Protein Options: Grilled chicken, rotisserie chicken, or tofu work well as alternatives to shredded chicken.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The noodles may lose their crunch over time.
Make-Ahead: You can prepare the salad and dressing in advance but keep the noodles separate until serving to preserve their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for toasting ramen and almonds)
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: Asian-Inspired
