Asian Chicken Ramen Noodle Salad is crunchy and tangy with cabbage, carrots, green onion, almonds, chicken and an Asian vinaigrette that is perfect for meal prep and is packed with protein and veggies!

Happy New Year! I am so pumped up and hopeful for the new year. 2018 was great for my family (mostly) but there is something about the start of that new year that I just love and that makes me feel renewed. We enjoyed tons of holiday treats this year and I am ready to get back on track with some nutritious meals. This Asian Chicken Ramen Noodle Salad is packed full of protein and veggies which is perfect for a little reset in the new year!

The entire month of December held lots of holiday parties, birthdays and more for our family. We hosted Christmas Day in our home for 30 of our closest family members and it was amazing. The party left us with heavier eats for days and days and I am so ready for some lighter eats that help me feel my best. I am definitely someone who needs nutritious foods to feel well along with tons of water and exercise.

Bowl of Asian Chicken Ramen Noodle Salad

I was brainstorming some meals that would be amazing for lunch meal prep and this Asian Chicken Ramen Noodle Salad sounded perfect! I could make it in quantity for my family so that Troy could take it for lunch at work and the kids and I could have it at home for a few days. This ramen noodle salad is very easy to make.

I whisked together a tangy Asian vinaigrette with reduced-sodium soy sauce, vinegar, brown sugar and canola oil. I typically cook with olive oil but have liked using canola oil in dressings for a lighter flavor. I chose red cabbage along with regular cabbage for more vitamins and a boost of color. Carrots, toasted almonds and ramen noodles give a great crunch and green onions provide a great flavor.

Asian Chicken Ramen Noodle Salad Recipe

Yield: serves 5 Author: Amanda Hernandez

Asian Chicken Ramen Noodle Salad

This Asian Chicken Ramen Noodle Salad is crunchy and tangy with cabbage, carrots, green onion, almonds, chicken and an Asian vinaigrette that is perfect for meal prep and is packed with protein and veggies!

Prep Time: 10 minutes Cook time: 10 minutes Total time: 20 mins

INGREDIENTS

2 cups shredded chicken breasts
2 packages ramen noodles
1/2 cup chopped almonds
16 ounce bag coleslaw mix
3 green onions, chopped
1 tablespoon black sesame seeds
Asian Vinaigrette
1/2 cup apple cider vinegar
1/4 cup canola oil
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon black pepper

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit, crumble ramen noodles on a baking sheet and sprinkle almonds on as well. Spread out and bake for about 10 minutes until toasted.
In a skillet, heat chicken for about 3 minutes until warm.
Meanwhile, whisk together all ingredients for dressing.
In a large mixing bowl, toss all ingredients together.
Serve immediately if you want ingredients to be crunchy. Also works well for meal prep if you don't mind noodles being soft. You can keep toasted almonds and ramen noodles separate from the salad if you are serving later and want them to stay crunchy.

Enjoy!