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In recent years, salads have transcended their reputation as mere side dishes and have emerged as the centerpiece of healthy, modern diets. With the growing emphasis on fresh ingredients and balanced meals, salads have become a canvas for culinary creativity, allowing home cooks and food enthusiasts to experiment with a variety of flavors and textures. One such delightful creation is the Crunchy Ramen Noodle Chicken Salad, a dish that perfectly encapsulates the essence of a satisfying meal while being packed with nutritional benefits.

Crunchy Ramen Noodle Chicken Salad

Discover the Crunchy Ramen Noodle Chicken Salad, a vibrant and satisfying meal that blends fresh ingredients, textures, and flavors in every bite. Perfect for lunch or a light dinner, this salad features tender chicken, crunchy ramen noodles, and a mix of colorful vegetables, all tossed in a delicious dressing. Packed with nutrition and easy to customize, it's a delightful dish for any occasion. Elevate your salad game with this nourishing and scrumptious recipe!
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Ingredients
  

2 packs of ramen noodles (discard the seasoning packets)

2 cups cooked and shredded chicken breast

1 cup coleslaw mix (a blend of shredded cabbage and carrots)

1 red bell pepper, thinly sliced

1 cup sugar snap peas, trimmed and halved

¼ cup green onions, finely chopped

½ cup toasted sliced almonds

¼ cup sesame seeds

For the Dressing:

¼ cup vegetable oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Noodles: In a medium pot, bring water to a rolling boil. Once boiling, add the ramen noodles and cook according to the package instructions (typically 3-4 minutes). Once tender, drain the noodles and rinse them under cold running water to halt the cooking process. Set them aside, allowing any excess water to drain off.

    Make the Dressing: In a small mixing bowl, combine the vegetable oil, soy sauce, rice vinegar, honey, sesame oil, and Dijon mustard. Whisk together until the mixture is smooth and well blended. Season with a pinch of salt and pepper to taste, then set aside.

      Combine Salad Ingredients: In a large mixing bowl, combine the shredded chicken, coleslaw mix, thinly sliced red bell pepper, halved sugar snap peas, and chopped green onions. Mix gently to distribute the ingredients evenly.

        Add Noodles and Toss: Incorporate the cooled ramen noodles into the salad mixture. Pour half of the prepared dressing over the top, then use tongs or a large spoon to toss everything together thoroughly, ensuring all ingredients are well coated. Taste and adjust the seasoning with additional salt and pepper if needed.

          Top It Off: Just before serving, generously sprinkle the toasted sliced almonds and sesame seeds over the salad for added crunch and flavor. Drizzle any remaining dressing on top if desired.

            Serve: For the freshest texture, enjoy the salad immediately. Alternatively, refrigerate for up to 30 minutes to allow the flavors to meld before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large, vibrant bowl for sharing, garnished with a few extra green onions and a sprinkle of sesame seeds for visual appeal. Consider adding lime wedges on the side for a zesty finish!