Ramen Noodle Chinese Chicken Salad
Crunchy ramen noodle Chinese chicken salad. An oriental salad made with ramen noodles that is so good it will ruin all other Chinese chicken salads for you.
Servings: 4 people
Calories: 408
Ingredients
Salad
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large head iceberg lettuce sliced
- 14 ounce bag of shredded coleslaw mix
- 1 bunch of cilantro chopped
- 1 bunch of green onions chopped
- 1 red bell pepper chopped
- 8 ounces cooked chicken chopped (optional)
- 1/2 cup sliced almonds
- 1 package ramen noodles seasoning packet removed, crushed
Dressing
- 1/3 cup avocado oil
- 1/4 cup rice wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sesame seed oil
- 1 tablespoon honey
Instructions
- Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts on the parchment paper, drizzle with olive oil and season with salt and pepper. Roast in the oven until the chicken has an internal temperature of 165ºF, about 20 minutes. Remove from heat, rest for 10 minutes, then chop the chicken into bite sized pieces.
- In a small mixing bowl, make the dressing by combining all the ingredients and whisking. Taste for flavor. Feel free to add more of any of the ingredients to suit your taste, such as more honey or more vinegar or more sesame seed oil. Set aside.
- In your largest salad bowl, combine all the salad ingredients. Top with the desired amount of dressing, toss to combine.
Video
Notes
This salad is amazing served with crispy pan fried pot stickers
If you don't have rice wine vinegar, white vinegar works also
I get my chicken from ButcherBox, which I highly recommend
Nutrition
Calories: 408 | Total Carbs: 24g | Protein: 8.7g | Fat: 33.1g | Fiber: 6g | Net Carbs: 18g