Delicious Recipes

Asian Salad with Marinated Chicken & Toasted Ramen

This salad is a summer staple in our household – it’s easy to make and a nice light summer evening meal. Adding the marinated chicken is optional – I add chicken if I want a meal instead of a side salad. My daughter gets SO excited when I make this salad because it’s her favorite and it reminds her of her Grammie Kelly, my Mom made this all the time. Serves 4.

Ingredients:

  • 8 chicken thighs (you can use tenders or breasts if you prefer)
  • 1/2 cup soy sauce + 2 tablespoons (separate)
  • 1/2 cup honey
  • 1/2 cup oil (canola or vegetable)
  • 11 oz. bag of coleslaw
  • 1/4 quarter of a red cabbage, sliced thin
  • 4 green onions, sliced
  • 1 apple, diced
  • Two 3 oz. bags of ramen noodles
  • 2 tablespoons butter
  • Sesame seeds (optional)
  • 1/3 cup red wine vinegar
  • 1/3 cup oil (canola or vegetable)
  • 1/3 cup sugar

Step One: The night before you plan to make the salad (or at least a few hours before) make your marinade for the chicken – combine 1/2 cup of soy sauce, 1/2 cup of honey, and 1/2 cup oil in a bowl or large ziplock bag. Add in the chicken and let sit in the fridge for several hours or overnight.

Step Two: Make the salad dressing in a jar – 1/3 cup red wine vinegar, 1/3 cup oil, and 1/3 cup sugar and the remaining 2 tablespoons of soy sauce. Mix well and set aside. This can be made in advance and kept in the fridge for several days if needed.

Step Three: Toast the ramen noodles – first you’ll need to take the ramen out of the packaging and put the blocks of noodles in a ziplock or cloth bag. Using a kitchen mallet or wooden spoon break up the ramen noodles into small pieces. Discard or set aside the flavor packets. Melt 2 tablespoons of butter in a large skillet, add the broken ramen pieces and cook until golden brown. Keep a close eye on the pan – the ramen can easily burn if you step away.

Step Four: Assemble your salad – In a large bowl add the bag of coleslaw, thinly sliced red cabbage, diced green onions and apple (I add the apple right before serving so it does not turn brown). Set aside.

Step Five: Cook the chicken on a grill or in a pan on the stove top until the temperature reaches 165 degrees. Let rest for 5-10 minutes. Slice the chicken into strips.

Step Six: Add the dressing to the assembled salad mix, top with sesame seeds, toasted ramen, and chicken.

Enjoy!

I was born and raised as a farm girl in the Midwest and have spent the past 20 years living in Australia, Hawaii, and the Pacific Northwest working as a marine mammal biologist. I love spending time with family, gardening, being outside, and I enjoy making delicious meals for my friends and family. My beloved mama, Kelly passed away in late 2020 and this website is dedicated to her - she taught me to be a grateful heart and see the beauty that surrounds me in all that I do.