By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
204 cal · 20 min
Chicken Salad with Ramen Noodles
Recipe GLPRaba1d726419710
A refreshing chilled salad combining shredded cabbage, crisp bell peppers, tender diced chicken, and crunchy peanuts, dressed with a tangy vinaigrette flavored with ramen seasoning. Topped with crispy ramen noodles for added texture, this dish makes a satisfying meal or side for warm weather dining.
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Ingredients
1 package (3 ounces) ramen noodles, uncooked
8 cups shredded cabbage
1 cup bell pepper, diced
1/4 cup scallions, minced
1/2 cup dry roasted unsalted peanuts
2 cooked chicken breasts, chilled and cubed
2 tablespoons sugar
2 tablespoons olive oil
1/2 cup rice vinegar or white wine vinegar
1 teaspoon ramen noodle seasoning packet
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Break the uncooked ramen noodles into bite-sized pieces by crushing them in the package or transferring to a bowl and breaking by hand. Set the crushed noodles aside.
In a large mixing bowl, combine the shredded cabbage, diced bell pepper, minced scallions, and dry roasted peanuts.
Add the cubed cooked chicken to the vegetable mixture and toss gently to distribute evenly throughout the salad.
In a small bowl, prepare the dressing by whisking together the sugar, olive oil, vinegar, and ramen seasoning packet until the sugar is dissolved and the mixture is well combined.
Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
Just before serving, sprinkle the crushed ramen noodles over the top of the salad for crunch and texture.
Serve the salad chilled and enjoy immediately.
Comments
This is a solid weeknight salad that hits all the practical marks for a Charlotte household. Ramen, cabbage, bell pepper, scallions, peanuts, and chicken breast are all standard stock at Harris Teeter, Food Lion, Kroger, and Walmart with no special stops required. The cost per serving lands around $1.25–$1.50, anchored by affordable ramen and bulk chicken, making it genuinely economical for eight servings. The stated 20 minutes is honest if you buy pre-cooked rotisserie chicken; with raw breast it stretches to 35 minutes once you account for cooking and cooling the chicken before assembling. The salad reheats reasonably well and skews light enough for warm weather but substantial enough for a family dinner, though it does benefit from assembly close to serving so the noodles don't absorb too much dressing and turn soggy.
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