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Salads have become a staple in contemporary cooking, appreciated not just for their health benefits but also for their versatility and vibrant presentation. As people increasingly seek out lighter meal options that still pack a punch in terms of flavor, salads have evolved from simple greens with dressing to complex and colorful dishes that can satisfy any palate. One standout option in this category is the Crunchy Ramen Noodle Chicken Salad—a dish that combines the freshness of vegetables, the protein of chicken, and the unique texture of ramen noodles for a satisfying meal.

Crunchy Ramen Noodle Chicken Salad

Discover a vibrant and delicious Crunchy Ramen Noodle Chicken Salad that’s perfect for any occasion! This refreshing dish combines tender chicken, crispy ramen noodles, and a colorful variety of fresh vegetables, creating a satisfying meal that's both flavorful and nutritious. With easy-to-follow instructions, you can whip up this salad in no time. It's a delightful blend of textures and tastes that's sure to impress at picnics, family gatherings, or even as a quick lunch at home. Enjoy the health benefits of fresh ingredients while treating your taste buds!
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Ingredients
  

2 packs of ramen noodles (any flavor, discard seasoning)

2 cups cooked chicken breast, shredded

1 cup shredded carrots

1 cup bell peppers, thinly sliced (red, yellow, or both for color)

1 cup red cabbage, thinly sliced

1 cup snap peas, trimmed

1/2 cup green onions, chopped

1/2 cup roasted peanuts, roughly chopped (optional for extra crunch)

For the dressing:

1/4 cup sesame oil

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons honey or agave syrup

1 tablespoon fresh ginger, grated

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Ramen Noodles: In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions until tender, about 3-4 minutes. Drain and rinse under cold water to stop cooking. Set aside.

    Prepare the Chicken: If you haven't cooked the chicken yet, you can boil or grill it until fully cooked. Let it cool then shred it into bite-sized pieces.

      Chop the Vegetables: While the noodles cook, chop the carrots, bell peppers, red cabbage, snap peas, and green onions. You want everything to be nicely bite-sized and colorful.

        Make the Dressing: In a small mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and a pinch of salt and pepper until well combined.

          Combine the Ingredients: In a large salad bowl, combine the cooked ramen noodles, shredded chicken, carrots, bell peppers, red cabbage, snap peas, and green onions. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated with the dressing.

            Add Crunch: Just before serving, sprinkle the roasted peanuts on top for an extra crunch. You can also save some peanuts to serve directly on each plate for a fresh crunch.

              Serve: Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld together. This dish can be served as a main course or a refreshing side dish!

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings