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?
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.
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.
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.
We love meal prep containers that are all the same size for easy stacking!
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.
- 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
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.
Calories: 321kcal Carbohydrates: 26g Protein: 6g Fat: 22g Fiber: 4g Sugar: 5g