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Crunchy Ramen Chicken Salad

Updated: May 1

A lunchtime classic to leave you satisfied without feeling stuffed

crunchy ramen chicken salad

Coach Taylor here! I grew up with my mom making this for us, and to this day it remains one of my favorite nostalgic easy-to-prep meals.

This crunchy ramen chicken salad is far from boring and satisfies those sweet, salty, crunchy cravings that tend to sneak up mid day. You can have it ready in less than 15 minutes and saves well if you serve the dressing as you eat it.

We serve with a homemade dressing but you can easily grab a store bought vinaigrette or your favorite Asian-inspired sauce to spice this up! I hope you enjoy this as much I do!


Crunchy Ramen Chicken Salad


For The Dressing: whisk the following together and set aside

  • ½ Cup Avocado Oil

  • ¼ Cup Honey

  • 2 TBSP Rice Vinegar

  • 2 TBSP Coconut Aminos (or soy sauce)

  • Juice of 1 lime

  • Pinch of salt and fresh cracked pepper

For The Salad

  • 1 Finely Shredded cabbage

  • Julienned carrots

  • ½ English cucumber, diced

  • 1 Bell pepper, diced

  • 1 Cup edamame

  • 1 Mango, diced

  • 1 Avocado, cubed

  • ½ Bunch of scallions, sliced

  • ½ Bunch of cilantro, chopped

  • 2 Packets ramen(discard seasoning packets)

  • 1 Cup of cashews


  1. Preheat oven to 400 F and line baking sheet with parchment paper

  2. Crush up the ramen and place with cashews on baking sheet. Roast for 8 minutes, stirring halfway through.

  3. Throw all the salad ingredients together and toss until mixed.

  4. Top with your favorite protein such as chicken, shrimp, or tofu.

  5. If serving now, douse with dressing and top with your favorite protein. We recommend chicken, shrimp, or tofu.

  6. If serving later, wait and dress before serving to preserve the crispness of your ingredients.

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