This ramen noodle salad with chicken has the perfect balance of fresh veggies and crunchy ramen noodles. The best part of this salad is definitely the crispy nori-coated chicken!
This is an old Fit Foodie recipe that has been re-vamped and given new life. Our favorite part of this salad is the chicken that is dusted in nori, sesame seeds, and flour. It is absolutely delightful. Especially, paired with veggies and toasted ramen noodles.
If there is one thing we really do right, it’s chicken salad. Our sriracha chicken salad and bacon wrapped chicken salad are top salad recipes and we are excited to add this updated recipe to the list.
What is in this Ramen Noodle Salad?
Ramen noodles: use any brand you’d like for this recipe. The old school ramen noodles or use a brand like Lotus. The key is to toast them until golden brown.
Chicken: chicken thighs have more flavor and we love them. Feel free to use chicken breast if needed.
Nori: the umami flavor in the coating of the chicken is nori (seaweed). It adds amazing flavor and a bit of texture.
Nori
Sheets
These nori sheets are perfect for sushi rolls and as added umami flavor to any recipe.
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FAQ
What is the internal temperature of chicken?
The internal temperature of chicken 165º F.
Where do I buy nori?
You can find nori at any major grocery store near the ramen noodles.
Can I use other vegetables in this salad?
Yes, feel free to replace the vegetables with your favorite vegetables. Just be sure if you replace the lettuce that it is similar to romaine. You don’t want to end up with soggy greens.
Substitutions & Variations
If you don’t have nori, you can use 1 tablespoon of furikake instead.
Chicken thighs can be replaced with chicken breast.
Make this recipe vegetarian by substituting the chicken with crispy tofu.
Storage Suggestions
If meal prepping, we suggest storing all the components of the salad in separate containers. The salad can be stored for up to 5 days.
Meal Prep
Containers
We love meal prep containers that are all the same size for easy stacking!
Serving Recommendations
We recommend serving this ramen noodle chicken salad as a main dish. If you are serving this alongside other recipes at a gathering, the recipes below would be perfect.
Ramen Noodle Salad with Chicken
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons white sesame seeds
- 1 sheet nori crushed
- 1 teaspoon kosher salt
- 2 large eggs
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons sesame oil separated
- 3 oz. ramen noodles roughly chopped
- 4 heaping cups hopped romaine lettuce
- 1 cup shredded purple cabbage
- 1 large carrot sliced into 2-inch matchsticks
- 1 large red bell pepper diced
- ¼ red onion minced
- ½ cup chopped cilantro rinsed
Dressing
- 3 teaspoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- 1 tablespoon honey
- ¼ teaspoon kosher salt
Instructions
- Prepare the flour coating. Add the flour, 1.5 tablespoons sesame seeds, nori, and salt into a bowl and mix until combined. In a separate bowl, whisk the eggs together.
- Dredge the chicken through the egg mixture. Let excess egg drip from the chicken. Dredge the chicken through the flour mixture until completely coated. Set aside. Repeat until all the chicken pieces are coated.
- Heat two tablespoons of sesame seed oil in a large skillet over medium/high heat. When the oil is hot, add the chicken to the oil. Brown the chicken for 3-4 minutes on each side until golden brown or until the internal temperature reaches 165ºF.
- Remove the chicken from the skillet and set aside.
- Prepare the ramen noodles. Carefully wipe out the skillet. Heat the remaining sesame seed oil in the skillet over medium/high heat. Add the ramen noodles to the skillet and toss the two ingredients together.
- Cook the ramen noodles until golden brown, about 3-4 minutes. Stirring frequently. Set the ramen noodles aside. Be careful of smaller pieces, they may brown faster than small pieces. You may need to remove them before continuing to cook the larger pieces.
- Prepare the dressing. Add all of the ingredients for the dressing into a jar and cover. Shake the jar until combined.
- Add the romaine, carrot, bell pepper, red onion, and cilantro into a large salad bowl and toss. Dress the vegetables with half of the dressing and toss until coated.
- Top the salad with the chicken, ramen noodles, and remaining sesame seeds. Drizzle the remaining dressing over the toppings. Serve immediately.
Tips & Notes
- If you don’t have nori, you can use 1 tablespoon of furikake instead.
- Chicken thighs can be replaced with chicken breast.
There are no nutritional facts listed anywhere on the site – have I missed something? Is it available anywhere? Before I make a salad, I always look up the calorie/fat content of the dressing. I appreciate your help!
Hi there! The nutrition facts are in the recipe card listed at the bottom of the post 🙂
Thank you for the recipes, I just change a few things to make them gluten free, as I have Celiac disease, and I need Ed more salad ideas.
This was so tasty!
My mom makes a similar slaw salad with ramen and it;s incredible! I’m sure this salad is flavorful and crowd-pleasing!
SO SO SOOOO good!
So I did the math myself. The dressing has 151.5 calories per serving while the salad itself has 219.75 calories per serving which total for the entire meal is 371.25 calories.
OTHER NUTRITION FACTS:
Total fat: 24.45 g
Total Cholesterol: 37.5 mg
Total Sodium: 805 mg
Total Potassium: 478.5 mg
Total Carbs: 1.4 g
Total dietary fiber: 1.825 g
Total Sugar: 2.125 g
Total Protein: 20.23 g
I don’t see the nutritional value anywhere – am I missing it? Does anyone have it? The dressing is usually what kills a salad and I definitely need to know what the calorie/fat count is before I make it. thanks!
Looks so good!!!!
Izzy | Pinch of delight
Excited to try this, can you please include how much honey you used?
Oops! Looks like we forgot that, didn’t we? 1 teaspoon!
Looks sooo good! I always end up eating half the package of raw ramen before cooking it, so I’m excited that you purposely added it to a salad! It’s cold here in PA too–I’m more than ready for spring. Enjoy your traveling after these next two weeks! 🙂