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Ramen-Veggie Chicken Salad

 Ramen-Veggie Chicken Salad
Like a salad with plenty of crunch? Then, this refreshing recipe from Linda Gearhart of Greensboro, North Carolina is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping.
2 ServingsPrep: 30 min. Bake: 10 min.


  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon butter
  • 1/3 cup sliced almonds
  • 1 tablespoon sesame seeds
  • 1 boneless skinless chicken breast half (6 ounces)
  • 4 cups shredded Chinese or napa cabbage
  • 1/2 large sweet red pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 medium carrot, julienned


  • In a small saucepan, combine the sugar, oil, vinegar and soy sauce.
  • Bring to a boil, cook and stir for 1 minute or until sugar is
  • dissolved; set aside to cool.
  • Meanwhile, break noodles into small pieces (save seasoning packet for
  • another use). In a small skillet, melt butter over medium heat. Add
  • the noodles, almonds and sesame seeds; cook and stir for 1-2 minutes
  • or until lightly toasted.
  • Grill chicken, covered, over medium heat for 4-6 minutes on each side
  • or until a thermometer reads 170°.
  • Meanwhile, arrange the cabbage, red pepper, onions and carrot on two

2 of 2

Ramen-Veggie Chicken Salad (continued)

Directions (continued)

  • serving plates. Slice chicken; place on salad. Top with noodle
  • mixture; drizzle with dressing. Yield: 2 servings.
Nutritional Facts: 1 serving equals 857 calories, 53 g fat (11 g saturated fat), 62 mg cholesterol, 584 mg sodium, 67 g carbohydrate, 7 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.