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15-Minute Crunchy Ramen Noodle Chicken Salad
Crispy toasted ramen noodles and sweet mandarin oranges make this vibrant salad impossible to put down. It relies on a simple bag of coleslaw mix and pre-cooked chicken to keep things moving fast in the kitchen. A quick homemade dressing of white vinegar, dark sesame oil, and a pinch of sugar ties everything together with a sweet, tangy finish. You'll love the contrasting textures from the roasted peanuts and golden sesame seeds.
Equipment
- Skillet
Ingredients
- 2 tablespoons butter
- 1 package (3 oz) oriental-flavor ramen noodle soup mix
- 2 tablespoons sesame seed
- ¼ cup sugar
- ¼ cup white vinegar
- 1 tablespoon dark sesame oil
- ½ teaspoon pepper
- 2 cups cut-up cooked chicken
- ¼ cup dry-roasted peanuts, if desired
- 4 medium green onions, sliced (¼ cup)
- 1 bag (16 oz) coleslaw mix (8 cups)
- 1 can (11 oz) mandarin orange segments, drained
Instructions
- 1Melt the butter in a 10-inch skillet over medium heat. Stir in the seasoning packet from the ramen noodle soup mix. Break the block of dry noodles into bite-size pieces directly over the skillet and stir them into the melted butter.
- 2Cook the noodles for 2 minutes, stirring occasionally. Add the sesame seeds and continue cooking for about 2 more minutes until the noodles turn golden brown. Watch the pan closely here, as sesame seeds burn fast. Remove the skillet from the heat.
- 3Whisk the sugar, white vinegar, dark sesame oil, and pepper together in a large bowl. Add the toasted noodle mixture, cooked chicken, peanuts, sliced green onions, coleslaw mix, and drained mandarin oranges. Toss everything well to coat before serving.
Notes
- Make ahead: You can mix the dressing and chop the ingredients in advance, but keep the toasted noodles and peanuts separate until right before serving so they stay crunchy.
- Swap: Rotisserie chicken works perfectly here to save time.
- Storage: Leftovers will keep in the fridge for up to 2 days, though the noodles will soften over time.
