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Chinese Chicken Salad with Ramen Noodles
This vibrant and flavorful Chinese Chicken Salad with Ramen Noodles is a delightful fusion of textures and tastes. It's perfect for a quick lunch or a light dinner, combining crunchy ramen noodles, tender chicken, and fresh vegetables with a tangy sesame dressing. This easy-to-make salad is not only delicious but also healthy, making it an excellent choice for anyone looking for a nutritious meal that doesn't compromise on taste
Equipment
- Large mixing bowl
- Medium pot
- Cutting Board.
- Sharp knife
- Whisk
- Measuring Cups and Spoons
- Salad tongs
Ingredients
- 2 boneless skinless chicken breasts
- 1 package ramen noodles discard seasoning packet
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ¼ cup sliced almonds optional
- 2 tablespoons sesame seeds
Instructions
- Cook the Chicken: In a medium pot, bring water to a boil. Add the chicken breasts and cook for about 10 minutes or until fully cooked. Remove the chicken and let it cool. Once cooled, shred the chicken into bite-sized pieces.
- Prepare the Ramen Noodles: In the same pot, cook the ramen noodles according to the package instructions. Drain and set aside.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Season with salt and pepper to taste.
- Combine the Salad: In a large mixing bowl, combine the shredded chicken, cooked ramen noodles, cabbage, carrots, bell pepper, green onions, cilantro, almonds, and sesame seeds.
- Dress the Salad: Pour the dressing over the salad and toss to combine thoroughly. Ensure everything is well-coated with the dressing.
- Serve: Serve immediately or chill in the refrigerator for an hour to allow the flavors to meld. Enjoy your fresh and healthy Chinese Chicken Salad with Ramen Noodles!
Notes
Tips
- For added crunch, toast the almonds and sesame seeds lightly before adding them to the salad.
- This salad can be made ahead of time and stored in the refrigerator for up to two days. Add the dressing just before serving to keep the vegetables crisp.