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In the world of quick and wholesome meals, the Crunchy Ramen Noodle Chicken Salad stands out as a delightful option that perfectly balances flavor and texture. This salad is not just a dish; it’s a celebration of vibrant ingredients coming together to create a satisfying experience for your taste buds. Combining the heartiness of chicken with the satisfying crunch of fresh vegetables and the unique texture of ramen noodles, this salad is a versatile choice for lunch, dinner, or even as a side dish at your next gathering.

Crunchy Ramen Noodle Chicken Salad

Discover the refreshing taste of Crunchy Ramen Noodle Chicken Salad, a perfect blend of flavor and texture! This delightful dish combines tender chicken, colorful fresh veggies, and crunchy ramen noodles in a quick yet satisfying meal. Ideal for busy weekdays, it’s easily customizable to fit your dietary preferences. With a delicious homemade dressing that ties all the ingredients together, this salad is sure to impress at lunch, dinner, or your next gathering!
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Ingredients
  

2 packages of instant ramen noodles (discard seasoning packets)

2 cups cooked chicken, shredded or diced (grilled or rotisserie chicken is ideal)

1 cup shredded carrots

1 cup red cabbage, thinly sliced

1 cup sugar snap peas, trimmed and cut in half

1/2 cup green onions, sliced

1/2 cup roasted peanuts, roughly chopped

1/4 cup fresh cilantro, chopped (optional)

For the Dressing:

1/4 cup soy sauce

3 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon honey or maple syrup

1 tablespoon sriracha (optional, adjust based on your heat preference)

Salt and pepper, to taste

Instructions
 

Prepare the Ramen Noodles: Bring a medium pot of water to a vigorous boil. Add the instant ramen noodles and cook for 3-4 minutes, until they are slightly tender yet still retain a crunch. Drain the noodles and rinse them under cold running water to halt further cooking. Set the noodles aside to cool completely.

    Make the Dressing: In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, and sriracha (if using). Season with a small pinch of salt and black pepper, mixing until the dressing is well combined and smooth.

      Combine the Salad Ingredients: In a spacious mixing bowl, toss together the cooled ramen noodles, shredded chicken, shredded carrots, red cabbage, sugar snap peas, sliced green onions, and chopped peanuts. If you enjoy cilantro, add it at this stage for added freshness.

        Dress the Salad: Pour the prepared dressing over the salad mixture. Gently toss all the ingredients together until every component is evenly coated with the dressing. Taste and adjust seasoning by adding more salt, pepper, or even more dressing if desired.

          Chill and Serve: For the best flavor experience, allow the salad to chill in the refrigerator for about 30 minutes before serving. Serve the salad cold or at room temperature, and consider garnishing with additional chopped peanuts and green onions for an extra crunch and color.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes (including chilling time) | Serves 4-6