Can I make Asian Ramen Chicken Chopped Salad ahead of time?

This salad is best served fresh to keep the noodles and vegetables crisp. If you want to prepare in advance, store the dressing separately and toss it with the salad just before serving. This helps prevent sogginess and maintains the crunchy texture of the cabbage and ramen noodles.

Is it necessary to use the ramen seasoning packet in the salad dressing?

You don't need to use the ramen seasoning packet, as it often contains MSG and high sodium. Instead, you can make a homemade dressing with soy sauce, rice vinegar, sesame oil, and spices. If you prefer the seasoning packet, reduce other salty ingredients to balance the flavors.

What type of chicken works best for this chopped salad?

Grilled or roasted chicken breast works well for a lean, flavorful addition to the salad. You can also use shredded rotisserie chicken for convenience. The key is to use fully cooked chicken cut into bite-sized pieces to evenly distribute through the salad.

Can I substitute the ramen noodles with a healthier alternative?

Yes, you can replace ramen noodles with crunchy alternatives like rice noodles, soba noodles, or even wonton strips to reduce gluten or calories. Just keep in mind that the texture will vary, so choose one that maintains some crispness for that signature crunch.

How can I add more vegetables to the Asian chicken chopped salad?

Feel free to include colorful vegetables like shredded carrots, snap peas, bell peppers, or cucumbers. Adding these will boost the salad’s nutrition and flavor, while keeping the dish fresh and vibrant. Just slice vegetables thinly for easy mixing and even bites.

Asian Ramen Chicken Chopped Salad With Crisp Vegetables

Name: Asian Ramen Chicken Chopped Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: – 1 pound cooked and shredded or chopped chicken breasts for lean protein and hearty texture; – 2 packages of 3 ounces dry ramen noodles (with seasoning discarded) to add that signature crunch; – ¾ cup sliced almonds for a nutty enhancement and extra bite; – 5 cups (12 ounces) shredded green cabbage provides the fresh, crisp base; – 2 cups (5 ounces) shredded purple cabbage adds color and more crunch; – 1 large carrot, peeled and cut into matchsticks (¾ cup) boosts nutrition with sweetness and vibrancy; – 4 sliced green onions (about ½ cup) delivers a mild, fresh onion flavor; – 2 tablespoons sesame seeds for a subtle nutty finish; – ½ cup canola oil forms the base (or substitute with avocado oil for a healthier twist); – ¼ cup plus 2 tablespoons apple cider vinegar creates the tangy element; – ½ cup granulated sugar balances the flavors with sweetness; – 1½ tablespoons soy sauce adds umami depth; – ½ teaspoon dried garlic for aromatic flavor; – ¼ teaspoon onion powder enhances the savory notes; – ¼ teaspoon salt to season perfectly; – ¼ teaspoon pepper for a bit of spice; – ¼ teaspoon dried ginger brings in that warm, Asian-inspired taste

Description

🥗 This Asian Ramen Chicken Salad combines crisp vegetables and crunchy toasted ramen for a delightful texture contrast.
🍜 The tangy, flavorful dressing infuses the salad with vibrant notes, making it both refreshing and satisfying.

Ingredients

– 1 pound cooked and shredded or chopped chicken breasts for lean protein and hearty texture

– 2 packages of 3 ounces dry ramen noodles (with seasoning discarded) to add that signature crunch

– ¾ cup sliced almonds for a nutty enhancement and extra bite

– 5 cups (12 ounces) shredded green cabbage provides the fresh, crisp base

– 2 cups (5 ounces) shredded purple cabbage adds color and more crunch

– 1 large carrot, peeled and cut into matchsticks (¾ cup) boosts nutrition with sweetness and vibrancy

– 4 sliced green onions (about ½ cup) delivers a mild, fresh onion flavor

– 2 tablespoons sesame seeds for a subtle nutty finish

– ½ cup canola oil forms the base (or substitute with avocado oil for a healthier twist)

– ¼ cup plus 2 tablespoons apple cider vinegar creates the tangy element

– ½ cup granulated sugar balances the flavors with sweetness

– 1½ tablespoons soy sauce adds umami depth

– ½ teaspoon dried garlic for aromatic flavor

– ¼ teaspoon onion powder enhances the savory notes

– ¼ teaspoon salt to season perfectly

– ¼ teaspoon pepper for a bit of spice

– ¼ teaspoon dried ginger brings in that warm, Asian-inspired taste

Instructions

1-First, crumble the ramen noodles into small pieces and spread them on a baking sheet with the sliced almonds. Bake for 6 to 8 minutes until golden, then let them cool this adds amazing texture to your salad.

2-Next, whisk all the dressing ingredients together in a bowl: canola oil, apple cider vinegar, granulated sugar, soy sauce, dried garlic, onion powder, salt, pepper, and dried ginger. It’s that simple mix that makes the tangy flavor pop.

3-In a large bowl, combine the shredded green cabbage, purple cabbage, carrot matchsticks, sliced green onions, cooked chicken, toasted ramen, almonds, and sesame seeds. Toss everything gently to mix.

4-Pour the dressing over the salad and stir well to coat all the ingredients evenly. Serve right away to keep that crunchy vibe intact it’s best enjoyed fresh!

Notes

✨ Use fresh shredded cabbage instead of pre-packaged coleslaw mix for best texture and flavor.
🍜 Discard ramen seasoning packets to avoid additives and control sodium.
🌿 Toast sesame seeds separately if desired to prevent overcooking during baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking and Tossing
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 570 kcal
Sugar: 21 g
Sodium: 945 mg
Fat: 33 g
Saturated Fat: 5 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 48 mg

Keywords: Asian Ramen Salad, Chicken Salad, Crunchy Salad, Tangy Dressing