Peanut Chicken Ramen Salad
A crunchy and refreshing salad featuring tender chicken and a zesty peanut curry dressing.
recipesbynani.comThis salad is a personal favorite during the warmer months when I want something satisfying but light. The combination of the crunchy ramen noodles and the creamy dressing creates a texture that is absolutely wonderful.
You can easily use a rotisserie chicken to save time on busy weeknights. Just make sure to toss the noodles in right before you serve so they stay nice and crisp instead of getting soft.
🧺 Ingredients
- 2 packages instant ramen noodles, seasoning packets discarded
- 2 cups cooked shredded chicken
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/2 cup creamy peanut butter
- 2 tablespoons red curry paste
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons warm water
👩🍳Instructions
- 1
Crush the dry ramen noodles into bite sized pieces and set them aside.
- 2
In a small mixing bowl, whisk together the peanut butter, red curry paste, lime juice, soy sauce, honey, and warm water until the dressing is smooth.
- 3
In a large salad bowl, combine the shredded chicken, carrots, cabbage, green onions, and cilantro.
- 4
Add the crushed ramen noodles to the bowl.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Serve immediately for the best crunch.
💡 Tips
If you are planning to take this for lunch, keep the dressing in a separate container and pour it over the salad just before you eat. You can store leftovers in an airtight container in the fridge for up to two days, though the noodles will lose their crunch over time.
Made this recipe? Let us know how it went.
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