Description
Savor the flavors of summer with this vibrant Ramen Noodle Salad with Chicken. This light yet satisfying dish features tender ramen noodles, grilled chicken, and a colorful mix of fresh vegetables, all tossed in a zesty sesame-soy dressing. Perfect for picnics, family gatherings, or meal prep, this salad is quick to make and packed with flavor—sure to impress your friends and family!
Ingredients
Scale
- 2 packs instant ramen noodles (3 oz each)
- 2 boneless chicken breasts (about 12 oz total)
- 1 cup bell peppers (mixed red and yellow), sliced
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tsp ginger paste or fresh ginger
Instructions
- Cook the ramen noodles according to package instructions (3-4 minutes). Drain and rinse under cold water.
- While the noodles are cooking, season chicken breasts with salt and pepper. Grill or poach until fully cooked (6-8 minutes per side). Slice once cooled.
- In a large bowl, combine bell peppers, cucumber, carrots, and green onions; toss gently.
- Whisk together soy sauce, sesame oil, rice vinegar, honey (or sugar), and ginger in a separate bowl.
- Add cooled noodles and sliced chicken to the veggie medley. Pour dressing over everything and toss until well-coated.
- Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg