Ramen Chicken Salad
Full of flavor and texture, this ramen chicken salad works as a hearty meal or a side. Cabbage, apple, and pumpkin seeds add crunch, while roasted chicken makes it satisfying. It stores well and stays delicious all week!
Servings: 8 servings
Ingredients
For the chicken
- 1 pound chicken breast (about 2 boneless, skinless breasts)
- 1 tablespoon neutral oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the pumpkin seeds
- ¾ cup pumpkin seeds
- 2 teaspoons toasted sesame oil
- 1 tablespoon maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad
- 2 cloves garlic minced
- ½ cup neutral oil
- ⅓ cup rice vinegar
- 1 package ramen noodles (with the flavoring packet)
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 2 pounds cabbage shredded
- 4 green onions chopped
- 1 large sweet, crisp apple (such as Honeycrisp, Fuji, Pink Lady, Jazz, Envy, or Cosmic Crisp) chopped
Instructions
For the chicken
- Preheat the oven to 375℉.
- Pat the chicken breasts dry and drizzle them with the oil. Sprinkle with kosher salt and black pepper. Roast in the preheated oven until the chicken is browned and registers 165℉, 16-20 minutes. Once roasted, remove the chicken from the oven and set it aside to cool.1 pound chicken breast (about 2 boneless, skinless breasts), 1 tablespoon neutral oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Once cooled, shred the chicken into bite-sized pieces.
For the pumpkin seeds
- In a small skillet, combine the pumpkin seeds, toasted sesame oil, maple syrup, kosher salt, and black pepper. Set the skillet over medium heat and stir. Continue stirring, toasting the pumpkin seeds until they are glazed, 5-8 minutes.¾ cup pumpkin seeds, 2 teaspoons toasted sesame oil, 1 tablespoon maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Once toasted, remove them from the heat and pour them onto parchment paper to cool.
For the salad
- In a medium bowl, combine the minced garlic, neutral oil, rice wine vinegar, ramen noodle flavor packet, sugar, and kosher salt. Depending on the ramen brand, the level of salt may need to be adjusted. Whisk the dressing together until it is combined.2 cloves garlic, ½ cup neutral oil, ⅓ cup rice vinegar, 1 package ramen noodles (with the flavoring packet), 2 teaspoons granulated sugar, ½ teaspoon kosher salt
- To the bowl with the dressing, add the shredded cabbage, shredded chicken, green onion, apple, broken-up ramen noodles, and pumpkin seeds. Mix well and serve immediately.2 pounds cabbage, 4 green onions, 1 large sweet, crisp apple (such as Honeycrisp, Fuji, Pink Lady, Jazz, Envy, or Cosmic Crisp), 1 package ramen noodles (with the flavoring packet)
Video
Notes
Using a thermometer for the chicken ensures proper cooking. You want the chicken to be safe to eat, but you don't want to overcook it, potentially making it dry and chewy. Using an instant-read thermometer takes away the guesswork.
Pay close attention while toasting the pumpkin seeds. You don't want to overcook them, and the sesame oil does not do well on high heat, so be sure to keep the temperature at medium-low.
If serving later, wait to add the ramen, apples, and pumpkin seeds so they keep their crunch. Otherwise, the dressing can soak into all of these items and make them soft.
Nutrition
Serving: 1serving | Calories: 389kcal