Ramen Chicken Salad


ramen chicken salad

Chicken Ramen Salad

(serves 3-4)

This is the perfect weekday grab and go salad. My toddler loves to pick out and munch on the noodles and for a working mom, its just perfect to be able to make a batch of something and get several lunches done with one easy preparation. Major bonus is that the recipe is delicious and also for the summer, a very nice option that doesn’t heat up your kitchen too much during the hottest months.


2 cups cooked and shredded chicken (about 1 chicken breast boiled or the breast meat from a rotisserie chicken)

1 teaspoon sesame oil

3 cups shredded Napa cabbage

1 cup shredded carrot

1 cup finely sliced red pepper

1 package Ramen noodles (cooked according to package instructions–minus seasoning mix, drained)

1 bunch scallions, sliced thin

1/4 cup fresh cilantro, chopped


1 tablespoon fresh lime juice

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sambal

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds for garnish


In a large bowl, combine shredded chicken with 1 teaspoon sesame oil to keep it moist. Add in cabbage, carrot, red pepper and Ramen noodles (it is best to cut the noodles in half with scissors or a paring knife so that you don’t have extra long strands, it also makes it easier for mixing). Next add in scallions and cilantro and mix until thoroughly combined.

In a medium bowl mix ingredients for dressing. Pour dressing over salad and mix until fully incorporated.

To finish, sprinkle with sesame seeds. Eat immediately or chill for later use. Enjoy!


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