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Grilled Chicken Ramen Salad

I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table—that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! —Karen Carlson, Alameda, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 2 tablespoons canola oil
  • 2 packages (3 ounces each) ramen noodles, crumbled
  • 2/3 cup canola oil
  • 2 teaspoons sesame oil
  • 1/3 cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 pounds boneless skinless chicken breast halves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (14 ounces) coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 3 cups fresh snow peas, thinly sliced lengthwise
  • 2 cups shredded carrots
  • 4 cups torn mixed salad greens
  • 3 thinly sliced green onions
  • 1/3 cup crumbled cooked bacon, optional


  • In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside.
  • In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside.
  • Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.
  • In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.
Nutrition Facts
1 serving: 458 calories, 29g fat (4g saturated fat), 47mg cholesterol, 738mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 22g protein.

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  • Linda
    Jun 16, 2020

    Although this took a bit of prep time, the results were worth it. Even the leftovers were delicious. Next time, I'll layer it on our plates instead of the trifle dish I used this time. The trifle dish was pretty but the plates would be simpler. Keep the ramen noodles separate from the rest of the ingredients when storing for leftovers to keep them crisp.

  • larenm
    Apr 30, 2020

    I add sunflower seeds to my ramen noodle salad. Adds a nutty flavor. I was at a potluck where someone used whole sunflower seeds (in the shell), the only time I have been disappointed with this type of salad. Always a favorite of mine.

  • Rahnee64
    Apr 30, 2020

    I'm trying to understand why people enjoy putting uncooked ramen noodles in salads and other dishes. I've tried chewing a piece of uncooked ramen for the heck of it. Hard to chew with a disgusting taste.