As an adult, I’ve grown to enjoy the versatility of cabbage. It can be served cold in a salad or coleslaw. It may be served warm in a soup or as sauerkraut with sausage. All of the dishes I make with cabbage make large quantities, and this recipe is no exception. Even the anti-cabbage members of your household might just go for this crunchy meal. This dish is perfect to take to summer gatherings. If you are looking for a super simple meal to serve, perfect for a pot luck or picnic, read on! It’s amazing how quickly this easy chicken ramen noodle salad comes together.
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2 packages ramen noodles, crumbled
1 cup slivered almonds, toasted (toasting is optional)
4-5 green onions, chopped
1 8-ounce can sliced water chestnuts, chopped
1 head cabbage, shredded
1 12.5-ounce can chicken, drained or 1 cooked chicken breast, chopped
1 cup oil
6 tablespoons vinegar
4 tablespoons sugar
1 and 1/2 teaspoons Accent
1/2 teaspoon pepper
1 packet of seasoning from crumbled ramen noodles (Save the other packet for some other use.)
Crumble two packages of ramen noodles into a large bowl. Set aside the seasoning packets. Toast the slivered almonds, if desired, in a skillet on the stovetop. Use medium-high heat and stir to prevent scorching. Add to the bowl.
Chop the green onions and water chestnuts. Add to the bowl.
Shred cabbage in a food processor, if you have one. My Cuisinart food processor does a great job. It’s one of my favorite small kitchen appliances. I use it to mix, chop, shred, slice and the components are dishwasher-safe.
Add the shredded cabbage to the bowl.
Add the chicken to the bowl. Toss all ingredients together.
Mix the dressing ingredients together in a shaker cup. I like to use one like this. It’s really for shaking eggs before scrambling, I think, but it’s great for mixing the dressing in this recipe as well.
Easy Chicken Ramen Noodle Salad
- 2 packages ramen noodles crumbled
- 1 cup slivered almonds toasted (toasting is optional
- 4-5 green onions chopped
- 1 8-ounce can sliced water chestnuts chopped
- 1 head cabbage shredded
- 1 12.5-ounce can chicken drained, or 1 cooked chicken breast, chopped
- 1 cup oil
- 6 tablespoons vinegar
- 4 tablespoons sugar
- 1½ teaspoons Accent
- ½ teaspoon pepper
- 1 packet seasoning from ramen noodles
- Crumble two packages of ramen noodles into a large bowl. Set aside the seasoning packets.
- Toast the slivered almonds, if desired, in a skillet on the stovetop. Use medium-high heat and stir to prevent scorching. Add to the bowl.
- Chop the green onions and water chestnuts. Add to the bowl.
- Shred cabbage in a food processor, if you have one. Add the shredded cabbage to the bowl.
- Add the chicken to the bowl. Toss all ingredients together.
- Mix the dressing ingredients together in a shaker cup.
- Pour dressing over salad and stir to coat salad evenly.
Can I Make Chicken Ramen Noodle Salad Ahead of Time?
You can make the salad a few hours ahead of time. However, if you make it the night before, the noodles will not be as crunchy. If you are going to be pressed for time, you could chop up the cabbage, onions, and water chestnuts ahead of time. You could toast the almonds ahead of time if desired. The dressing could be mixed and stored in the mixing container. The chicken, crumbled noodles, and dressing would be very easy to add before serving.
What Are Some Variations and Add-Ins?
Some people like to add sliced fresh mushrooms to this salad. Others like to add sliced olives. Some recipes call for toasted sesame seeds. I sometimes add cashews to the salad in place of slivered almonds. In a pinch, you could substitute the freshly shredded cabbage with a coleslaw mix. In the past, I have added shrimp to this salad instead of chicken, and that was a hit. For a vegetarian option, cubes of tofu may be added in.
Is This Easy Chicken Ramen Noodle Salad Calling Your Name?
Do you have any favorite main-dish salads you like to serve? Might you give this chicken ramen noodle salad a try? If you do, I’d love to know about it.
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Have a fabulous day, and have fun making this super easy salad!