Crunchy Ramen Noodle Salad

Square photo of overhead shot of a salad with crushed up Ramen noodles in it, in a blue patterned bowl.

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Plain crunchy ramen noodles and rotisserie chicken are added to this vegetable salad and tossed in a ginger soy dressing for an easy, hearty, no-cook dinner salad!

Prep Time15

Total Time15

Course: Salad

Cuisine: Japanese Inspired

Servings: servings

Calories: 487kcal

Author: Elizabeth Lindemann

Ingredients

For the Dressing:

2 tablespoons honey
1 ½ tablespoons low sodium soy sauce or 1 tablespoon regular soy sauce
1 tablespoon grated fresh ginger see notes
½ teaspoon black pepper
2 tablespoons rice vinegar
⅓ cup olive oil or oil of choice

For the Salad:

2 cups cooked shredded chicken such as rotisserie
5 cups chopped romaine lettuce from about 2 medium hearts, or other salad greens of choice
1 cup corn fresh cut off about 1 cob, frozen and defrosted, or drained canned - any type is fine!
1 cup halved cherry tomatoes
2 green onions sliced
½ cup dry roasted peanuts roughly chopped
1 3-oz. package ramen noodles seasoning package discarded

Instructions

In the bottom of a large bowl, whisk together the 2 tablespoons honey, 1 ½ tablespoons low sodium soy sauce, 1 tablespoon grated fresh ginger, ½ teaspoon black pepper, 2 tablespoons rice vinegar, and ⅓ cup olive oil.
Add the 2 cups cooked shredded chicken to the bowl and toss to coat in the dressing. If possible, let it sit for a few minutes (this is a good time to prep your remaining ingredients).
Add the 5 cups chopped romaine lettuce, 1 cup corn, 1 cup halved cherry tomatoes, sliced 2 green onions, and chopped ½ cup dry roasted peanuts. Crumble the dry ramen noodles directly into the salad with your hands.
Toss everything together and serve!

Video

Notes

This salad is best served immediately, since it will get soggy as it sits. If you want to prep in advance, mix up the dressing and prepare all the other ingredients, so you only need to assemble just before serving.
For a vegan option, use cooked tofu (such as this black pepper and soy sauce tofu) and swap out the honey for sugar or maple syrup.
For a nut-free version, use sunflower seeds, pepitas (pumpkin seeds), and/or toasted sesame seeds for an added crunch instead of the peanuts. Other nuts, such as pecans or walnuts, or even honey roasted peanuts, can be used.
Always keep peeled fresh ginger in your freezer. It stays good for a very long time, and is super easy to grate directly from frozen with a microplane zester!

Nutrition