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Asian Chicken Salad with Crunchy Ramen
and almonds / avocado / edamame

Active: 25 minTotal: 45 min

This potluck favorite has a tangy dressing and gets great crunch from dried and toasted ramen noodles (just the college-student-favorite Instant Ramen variety). This meal was last featured in 2018; we've added celery this time around for even more crunch.

Tags

Ingredients

Servings:
4
Metric
Sweet and Sour Vinaigrette:
  • Vinegar, rice - 1 Tbsp
  • Honey - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Oil, toasted sesame - 1/2 tsp
Asian Chicken Salad with Crunchy Ramen:
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cabbage, Napa - 8 oz, shredded
  • Celery - 2 stalks, chopped
  • Green onions (opt) - 2 stalks, sliced, white and green parts combined
  • Edamame, shelled, fresh or frozen - 1 cup
  • Avocados - 1, cubed
  • Almonds, sliced - 1/4 cup
  • Noodles, dried ramen (3 oz / 85 g) - 1 package, crushed, seasoning packet discarded
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Cube chicken and combine with soy sauce and vinegar (portions for salad). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and soy sauce (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
  3. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Edamame - If using frozen, defrost in the microwave.
  5. Avocados - Cube avocados.

Make

  1. Heat oven to 350F / 177C degrees.
  2. Spread almonds out on a sheet pan. Break dry ramen noodles into small pieces with your hands and add to the pan. (Discard any seasoning packets that came with the ramen.)
  3. Transfer sheet pan to heated oven and toast until almonds are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
  4. While almonds and ramen toast, heat a wok or skillet over medium heat. Add cooking oil (portion for salad). Use a slotted spoon to remove chicken from marinade (discard marinade) and add to wok. Season chicken with some salt and pepper as it cooks. Saute until chicken is golden brown and cooked through, 4 to 6 minutes.
  5. Combine cabbage, celery, green onions, edamame, avocados, chicken, ramen, and almonds in a large mixing bowl.
  6. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.
  7. Enjoy salad immediately while noodles still have their crunch!

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Reviews

This meal has 43 reviews

I liked this recipe a lot. The dressing was a little bland so I added 1 tablespoon of peanut butter to kick it up a notch and also added lime zest and two limes. That helped a lot. bought a roasted chicken from the store and cut that up so it was pretty quick and delicious. Dried Raman crushed up with sliced almonds was much better than expected.

By: Jennifer
Posted: Aug 30, 2019
Diet: Original

Liked this way more than we thought! Use chow mein noodles instead of ramen since I did not want to buy the bulk packages at the store. And subbed a bag of coleslaw mix For Napa cabbage. Substitutions made for a really fast weeknight dinner!

By: Katherine
Posted: Aug 29, 2019
Diet: Vegetarian

Tried the vegetarian version this time and really liked the tofu in this. Might add a bit of orange bell pepper for color next time.

By: Alyson
Posted: Aug 29, 2019
Diet: Vegetarian

I agree that something was missing, likely acid. I added some lime juice, and also fresh basil because I had it on hand.

By: Natalie
Posted: Aug 29, 2019
Diet: Original

Doubled the dressing. My almonds burned pretty badly but I added some uncooked ones which was also great!

By: Kathryn
Posted: Aug 29, 2019
Diet: Original

The flavors were good, but something was missing. My family suggested mandarin oranges for next time.

By: Genny
Posted: Aug 29, 2019
Diet: Gluten-free