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–+ servings

California Crunch Chinese Chicken Salad

A vibrant twist on classic chicken salad with crunchy ramen noodles and a zesty Asian vinaigrette, perfect for quick meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Chicken, Lunch, Quick Meals, Salad
Cuisine: American, Asian
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

For The Chicken Salad
  • 2 1/2 - 3 cups cooked, chopped chicken (rotisserie or leftover)
  • 2 16 oz bags shredded coleslaw mix (cabbage and carrot)
  • 1 bunch green onions, thinly sliced
  • 1 3.5 oz pkg sliced almonds (California-grown if available)
  • 3 tbsp sunflower seeds
  • 2 3 oz pkgs ramen noodles, any flavor (discard seasoning packets) broken into small chunks
For The Asian Vinaigrette
  • 3/4 cup canola oil (or other neutral oil)
  • 4 1/2 tbsp rice wine vinegar
  • 4 1/2 tbsp granulated sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp sesame oil

Method
 

To Make The Asian Vinaigrette
  1. In a small bowl or jar, whisk together the canola oil, rice wine vinegar, sugar, salt, pepper, and sesame oil until the sugar dissolves. Set aside.
To Assemble The Salad
  1. In a large mixing bowl, combine the coleslaw mix, sliced green onions, chopped chicken, and sunflower seeds. Toss well.
  2. Break the ramen noodle blocks into small chunks over the bowl, then toss until evenly distributed throughout the salad.
  3. Pour the vinaigrette over the salad and stir everything thoroughly until all ingredients are well coated.
  4. Serve immediately, or refrigerate for 20 minutes before serving for a chilled version. Enjoy either way.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 24gFat: 26gSaturated Fat: 3gCholesterol: 65mgSodium: 680mgFiber: 4gSugar: 10g

Notes

For extra crunch, add a handful of toasted almonds just before serving. This salad is best eaten the same day; the ramen will soften over time. To make ahead, prep the dressing and salad components separately and combine just before serving. For a lighter version, use half the dressing and add a squeeze of fresh lemon. Double the recipe easily for a crowd by using two large bowls. Avoid cooking the ramen noodles; they stay crunchy when added raw.

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