Crunchy Asian Lettuce and Noodle Chicken Salad
Elevate your salad game with this vibrant and flavorful Crunchy Asian Lettuce and Noodle Chicken Salad! Packed with crispy ramen noodles toasted in butter, tender shredded chicken, and a colorful medley of fresh romaine lettuce, red cabbage, and carrots, this dish is a perfect balance of textures and tastes. Toasted slivered almonds and sesame seeds add a nutty crunch, while the tangy, savory soy-sesame dressing ties everything together beautifully. Quick and easy to prepare in just 25 minutes, this salad is ideal for a light yet satisfying lunch or dinner. Each bite delivers a refreshing burst of flavor and crunch—perfect for those who love Asian-inspired dishes with a twist. Serve immediately for the ultimate crispy goodness!
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Recipe Information
Ingredients
- 2 pieces Cooked chicken breast
- 1 package Instant ramen noodles (uncooked)
- 2 tablespoons Butter
- 1 head Romaine lettuce
- 2 cups Red cabbage
- 1 cup Carrots
- 3 stalks Green onions
- 1 cup Slivered almonds
- 1 tablespoon Sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Step 1: Preheat a skillet over medium heat. Add the butter and crumble the ramen noodles into the skillet. Cook the noodles, stirring frequently, until they are golden brown and crispy, about 4-5 minutes. Remove them from the skillet and set aside to cool.
Step 2: While the noodles cool, shred the cooked chicken breasts into bite-sized pieces and set them aside.
Step 3: Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Thinly slice the red cabbage, grate the carrots, and finely chop the green onions. Add them all to the bowl with the lettuce.
Step 4: In a small dry skillet, toast the slivered almonds and sesame seeds over medium-low heat until lightly golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
Step 5: Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, olive oil, salt, and black pepper in a small bowl until fully combined.
Step 6: Add the shredded chicken to the bowl with the vegetables and pour the dressing over the top. Toss everything together until evenly coated.
Step 7: Just before serving, sprinkle the crispy ramen noodles, toasted almonds, and sesame seeds over the salad. Toss lightly to distribute the crunch evenly.
Step 8: Transfer the salad to a serving dish or individual plates. Serve immediately and enjoy the delicious crunch!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 41.8 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 735 mg | 57% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
