Crunchy Chicken Ramen Salad
This Crunchy Chicken Ramen Salad is made with crunchy cabbage, carrots, cucumber, ramen noodles, shredded chicken, peanuts, and a creamy peanut dressing. It uses pre-cooked chicken, so no more cooking needed, which makes this salad to make in just 10 minutes.
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An easy Asian-inspired chicken salad for easy lunches, summer dinners, picnics, potlucks, and meal prep. And are also great for family lunches or a simple weeknight dinner.
And for more salad recipes, the recipes below are worth trying:
- Creamy Pesto Chicken Pasta Salad
- Cold Tortellini Pesto Salad
- Italian Chopped Salad with Zesty Dressing
- Baby Calamari Garden Salad
Ingredients You’ll Need:
- 1/2 small/1 lb/450g cabbage, shredded (green or red)
- 1 large/115g carrot, grated
- 4 medium/60g green onions, sliced
- 1/2 large/150g English cucumber, sliced
- 1/2 cup/10g fresh cilantro leaves, chopped
- 2 packets (3 oz/85g each) ramen noodles, seasoning discarded
- 1 lb/450g cooked shredded chicken
- 1/2 cup/60g roasted, unsalted peanuts
Peanut Dressing: - 3 tbsp/50g creamy, unsalted peanut butter
- 1 tbsp/15ml toasted sesame oil
- 3-4 tbsp/45-60ml neutral vegetable oil
- 3 tbsp/45ml lime juice
- 1 clove/5g garlic, minced or crushed
- 1 tsp/5g sriracha
- 3/4 tsp/4g salt
How to Make Crunchy Chicken Ramen Salad
Step 1: Finely slice and chop cabbage into bite sized bits. Peel and grate carrot.
Step 2: Slice green onions. Cut cucumbers in half lengthwise and remove seeds (optional, prevents salad from becoming too soggy).
Finely mince, crush, or grate garlic. Chop cilantro.
Step 3: Break ramen noodles into small chunks.
In a small bowl or mixing glass combine peanut butter, sesame oil, and 3 tbsp/45ml vegetable oil. Whisk until smooth. Mixing the peanut butter with oil first will make it easier to mix as adding lime juice will thicken the peanut butter.
Step 4: Add the salt, sriracha, garlic, and lime juice. Whisk until smooth. Add vegetable oil as needed to thin dressing to desired consistency.
Step 5: In a large bowl, combine shredded cabbage, grated carrot, broken ramen, shredded chicken, sliced green onion, sliced cucumber, chopped cilantro, and peanuts.
Step 6: Drizzle with peanut dressing and toss to coat.
Serve immediately.
Important Recipe Notes
- Use pre-cooked shredded chicken, leftover roasted chicken, or rotisserie chicken.
- Break the ramen noodles into small pieces and add them just before serving. If meal prepping, store them separately.
- Do not use the ramen seasoning packets: Only the noodles are needed for this recipe.
- Remove cucumber seeds if needed: Scooping out the seeds helps prevent the salad from becoming watery, especially if you are making it ahead.
- Adjust the dressing: Add a little more vegetable oil if the peanut dressing is too thick, or adjust the lime juice and sriracha to taste.
- For easy meal prep: Keep the cabbage, carrot, cucumber, chicken, green onions, and cilantro together, but store the ramen, peanuts, and dressing separately. The prepared salad ingredients will keep for up to 3 days.
- Save time with coleslaw mix: A 16-ounce (450g) bag of pre-shredded coleslaw mix can replace the cabbage and carrot.
Crunchy Chicken Ramen Salad
Ingredients
- 1/2 small 1 lb/450g cabbage shredded (green or red)
- 1 large 115g carrot grated
- 4 medium 60g green onions sliced
- 1/2 large 150g English cucumber sliced
- 1/2 cup 10g fresh cilantro leaves chopped
- 2 packets 3 oz/85g each ramen noodles, seasoning discarded
- 1 lb 450g cooked shredded chicken
- 1/2 cup 60g roasted unsalted peanuts
For the Peanut dressing
- 3 tbsp 50g creamy, unsalted peanut butter
- 1 tbsp 15ml toasted sesame oil
- 3-4 tbsp 45-60ml neutral vegetable oil
- 3 tbsp 45ml lime juice
- 1 clove 5g garlic, minced or crushed
- 1 tsp 5g sriracha 3/4 tsp/4g salt
Instructions
- Finely slice and chop cabbage into bite sized bits. Peel and grate carrot.
- Slice green onions. Cut cucumbers in half lengthwise and remove seeds (optional, prevents salad from becoming too soggy).Finely mince, crush, or grate garlic. Chop cilantro.
- Break ramen noodles into small chunks.In a small bowl or mixing glass combine peanut butter, sesame oil, and 3 tbsp/45ml vegetable oil. Whisk until smooth. Mixing the peanut butter with oil first will make it easier to mix as adding lime juice will thicken the peanut butter.
- Add the salt, sriracha, garlic, and lime juice. Whisk until smooth. Add vegetable oil as needed to thin dressing to desired consistency.
- In a large bowl, combine shredded cabbage, grated carrot, broken ramen, shredded chicken, sliced green onion, sliced cucumber, chopped cilantro, and peanuts.
- Drizzle with peanut dressing and toss to coat.Serve immediately.
